- Confit wing:
- 10 chicken wings
- 150g grey salt (sel gris)
- ½ bulb garlic
- 6 sprigs thyme
- 500g duck fat
- BBQ corn:
- 2 corn on the cob
- 200g butter
- 8g Maldon sea salt
- Lovage oil:
- 200g spinach
- 100g vegetable oil
- 30g fresh lovage
Scallops, confit chicken wing, BBQ corn and lovage
Scallops, confit chicken wing, BBQ corn and lovage
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following scallops, confit chicken wing, BBQ corn and lovage recipe a try yourself? Recipe by Matt Worswick, head chef at Matt Worswick at The Latymer at Pennyhill Park.
Ingredients
Method
Scallops:
Take scallops out of the shell and remove the skirt and the roe. Leave them to be cooked later. When ready to be cooked, halve the scallops and cook straight on stove top to get a nice even colouration all over the scallop. Heat up the sweetcorn which has been taken off the cob, mixed with some lovage oil, a touch of salt and a bit of chicken fat and plate.
Confit wing:
Take the tip off the wings and mix them with the salt thyme and garlic and leave for approx 3 hours, wash the salt off and dry. Warm the duck fat and then confit the wings for approx 3 hours in a heavy based pan at 120°C. Once soft, remove from the fat and take the inner bones out with fish tweezers being careful not to damage the flesh.
BBQ corn:
Peel and trim the fresh corn, vac pac and steam at 85°C for 30 minutes. Remove from the vacuum pack and place onto a BBQ, cook the corn until blackened, remove from the BBQ then reserve until needed.
Lovage oil:
Blitz the spinach and vegetable oil until incorporated then heat at 85°C until the mix splits, pass the oil off then chill as soon as possible. Chop, vac pac then mix with the lovage and infuse.
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