Recipe: Scallops with Sticky Chicken Wings

TO celebrate the start of Scottish Food & Drink Fortnight, Scotland’s 16-day culinary celebration taking place from 6 – 21 September, Nick Nairn shows us how to incorporate local Scottish ingredients into this delicious recipe.

Scottish Scallops with Sticky Chicken Wings, Greens & Toasted Oats:

(Serves two)

Ingredients

6 large king scallops, freshly shucked

Sunflower oil

Knob butter

Sea salt

Black pepper

Half lemon, juiced

For the sticky chicken wings:

6 chicken wings

2 tbsp soy sauce

1 tbsp sunflower oil

1 tbsp mirin (Japanese rice wine)

2 tbsp honey, warmed

Half lemon, juiced

Salad leaves

Wild garlic

Sea beet

Kale

For the toasted oats:

50g bacon pieces (or lardons)

50g rolled oats

50g butter

Method

For the chicken

1. Mix the sauce ingredients together in a bowl and set aside.

2. Blanch the chicken in boiling water for 15-20 minutes, remove and set aside to dry off.

3. Heat a frying pan to a medium heat, dip the chicken into the sauce.

4. Slow fry the wings for 15-20 minutes until they are sticky, brushing on more sauce every 5

minutes. Remove to a warm place to rest for 5 minutes.

For the scallops

1. Fry the scallops in a little oil and baste with butter (1 minute each side).

2. Season and add a squeeze of lemon.

For the toasted oats

1. Heat the butter in a pan

2. Add the bacon and fry gently until crisp.

3. Add in the oats and keep stirring until they absorb the fat and are crisp.

4. Dot the salad leaves over the plate, garnish with the toasted oats and serve.