Seared Scallops and Crisp Chicken Wings with Sweet Corn



Chicken wing Confit

  • 8 Chicken wings
  • 45g Maldon sea salt
  • 1 piece Star anise
  • 10 Crushed coriander seeds
  • 10 Crushed white peppercorns
  • ¼ Cinnamon quill.
  • 1 Bay leaf
  • 2 sprigs fresh thyme
  • 2 Garlic cloves
  • 1litre Rendered duck fat

To Serve

  • 8 × 30g Fresh scallops with muscles removed
  • 25g Unsalted butter
  • 160g Fresh corn, removed from cob, blanched and refreshed.
  • 100ml Sweet corn and basil sauce
  • 10ml Olive oil
  • 1 Large shallot, sliced and deep fried
  • 1 Lemon
  • 5g Julienne of basil
  • Salt
  • Freshly ground pepper


The chicken wings could be prepared a week in advance and kept covered in the duck fat in the fridge until ready to use. Using a pestle and mortar, grind the Maldon salt, star anise, crushed coriander seeds, peppercorns and cinnamon quill. Transfer to a bowl and add the bay leaf, thyme and garlic. Rub the salt mix into the chicken wings, place them in a clean bowl, cover with cling-film and refrigerate for 3 hours.

Pre-heat the oven to 120°C. With a clean tea towel, wipe-off the salt mix from the chicken wings, place in a heavy-based saucepan, and pour the rendered duck fat over the wings. Place over a low heat and bring to simmering point. Cover with a lid and transfer the pan to the oven. Cook for 2 - 3 hours. Test one of the wings; the bone should be easy to remove. Remove the wings from the fat and place on a tray to cool sufficiently to handle and then remove all the bones and cartilage from the wings. Place the wings on a greaseproof paper-lined tray and cover with a second sheet of greaseproof paper. Place another tray on top with enough weight to press the wings. Refrigerate until ready to use. Strain the duck fat through a fine sieve. It can be stored in the fridge and used again several times.

Place the scallops on a clean tea towel to soak up any moisture. It is important that the scallops are dry when cooking or they will poach in their own juices rather than caramelise. Keep the scallops refrigerated until ready to cook.

Pre-heat the oven to 180°C. Take a teaspoon of the duck fat and heat in a cast-iron pan. Add the chicken wings skin side down and transfer to the oven. Cooking the chicken wings for 3 - 4 minutes until the skin is crisp and browned and season with a little freshly ground pepper. Remove the wings from the pan and keep warm while preparing the rest of the dish.

In a saucepan bring 25ml water to the boil, add the butter and bring back to the boil until melted. Add the sweet corn and reheat, lightly seasoning with salt and freshly ground pepper. Strain the liquid off the corn and keep warm. Heat the sweet corn and basil sauce and adjust the seasoning if necessary. Pass the sauce through a fine chinois and keep warm while cooking the scallops.

In a heavy-based cast-iron pan heat the olive oil until almost smoking. Add the scallops and sear for 30 seconds on both sides until golden brown keeping them under-cooked in the centre. Remove from the pan and drain on a clean tea towel. Season lightly with salt, freshly ground pepper and a squeeze of lemon.

Place a 12cm square mould in the centre of a plate, spoon the sweet corn into it and press down with the back of the spoon. Gently remove the mould. Spoon over a little of the sweet corn sauce. Sprinkle the deep fried shallot and julienne of basil over the sweet corn. Place the chicken wings onto the sweet corn and the scallops on top of the chicken. Blend the sweet corn and basil sauce with a hand-held blender and spoon around the scallops.