Chicken wings with seared scallops, peas and Albufera sauce

Chicken wings with seared scallops, peas and Albufera sauce

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
90 mins
Photographer
Steve Brown

For neat presentation I remove the wing tips first. After cooking I carefully remove the remaining bones – they come out very easily – and weight the meat down between 2 baking trays overnight. This ensures they are nice and flat when you fry them. If you want to be really clever, bone the wings out before cooking them, leaving one small bone in so they look like a small drumstick. This is a great way of serving them as a canapé.

Ingredients

Quantity Ingredient
10ml vegetable oil
12 Confit chicken, wings only
12 fresh scallops
30g butter
salt
few drops lemon juice
200g Buttered peas
200ml Albufera sauce
pepper

Method

  1. Heat the oil in a heavy-based frying pan. Fry the chicken wings on each side until golden brown. Remove from the pan and keep warm. Add the scallops to the pan and season. Cook for 1 minute then add the butter to the pan and allow to foam. Cook for another minute, then turn the scallops, add the lemon juice and remove them from the pan. Reserve the pan juices.
  2. To serve, place 3 scallops and 3 chicken wings on each plate. Scatter on the buttered peas. Use a hand-blender to lightly aerate the Albufera sauce and spoon it over the scallops and chicken wings. Finish with a drizzle of the reserved pan juices and serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again