- 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
Chargrilled West Coast Scallops & Chicken Wings
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
Ingredients
Method
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.
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