Seared Scallops and Crisp Chicken Wings with Sweet Corn

Name: Seared Scallops and Crisp Chicken Wings with Sweet Corn
Yield: Serves 4
Ingredients: 8 Chicken wings; ¼ Cinnamon quill.; 5g Julienne of basil; 1 Bay leaf; Freshly ground pepper; Salt; 1 Lemon; 1 Large shallot, sliced and deep fried; 160g Fresh corn, removed from cob, blanched and refreshed.; 100ml Sweet corn and basil sauce; 10ml Olive oil; 1 piece Star anise; 45g Maldon sea salt; 10 Crushed coriander seeds; 2 sprigs fresh thyme; 2 Garlic cloves; 25g Unsalted butter; 8 × 30g Fresh scallops with muscles removed; 10 Crushed white peppercorns; 1litre Rendered duck fat

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Chicken wing Confit

8 Chicken wings
45g Maldon sea salt
1 piece

Main course
Gluten-free

Method

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 ref