Chargrilled West Coast Scallops & Chicken Wings

Essential Cuisine

Essential Cuisine

Standard Supplier 20th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Chargrilled West Coast Scallops & Chicken Wings

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chargrilled West Coast Scallops & Chicken Wings recipe a try? Starter recipe prepared by Samuel Whittaker in the Cheshire Heat of the North West Young Chef 2014 competition


  • 100g Chicken Wings
  • 2 King Scallops
  • 1 Banana Shallot
  • 1 Lemon
  • 250g Butter
  • 100g Wild Rice
  • 600ml Veg Oil
  • 10ml Malt Vinegar
  • 5g Parsley
  • 10g Table Salt
  • 5g Cracked Black Pepper


Put the whole chicken wings on to confit, with garlic and thyme. Confit in oven for 30 minutes at 140°C.
Open the scallops, take the meat out of the shell and discard of the roe and wash. Cut the scallop in half. Store in fridge until needed.
In a hot frying pan with a little oil fry the brown rice until its starts to puff. Drain on a jay cloth then season with salt and vinegar.
With the peas blanch for 2-3 minutes then refresh. Then pop the peas removing outer skin, finely dice shallot and parsley, mix peas with the shallot and parsley adding a little vegetable oil and season.
When the chicken wings are soft take out of the oil and chill slightly then remove the bones and chill.
Fry the seasoned and prepped scallops in a hot frying pan with a little vegetable oil, for a minute on each side until it has the char lines on them. Finish with a squeeze of lemon juice and drain on a jay cloth.
Crisp the chicken wings in a hot pan. Season with salt and pepper.
To plate scatter crispy brown rice, place scallops and chicken wings on top of crispy rice, dress with the pea salsa and garnish with nasturtium leaves.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.