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Nick Nairn’s Scottish Scallops with Sticky Chicken Wings

A special Scottish starter for a special occasion

Prep Time

00:10:00

Cook Time

00:50:00

Cooking Method

Sauteing

Recipe Category

Fish

Recipe Cuisine

Modern Scottish

Recipe Ingredient

King Scallops

Servings

2

Total Time

01:00:00

For the scallops:

  • 6 king scallops, shucked   Buy Now
  • sunflower oil
  • knob butter
  • sea salt   Buy Now
  • black pepper
  • juice half lemon

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
  • juice half lemon

For the toasted oats:

  • 50g bacon pieces (or lardons)
  • 50g rolled oats
  • 50g butter
  • salad leaves
Nick Nairn’s Scottish Scallops with Sticky Chicken Wings

Method

For the chicken, mix the sauce ingredients well in a bowl and set aside. First blanch the chicken in boiling water for 15-20 mins. Heat a frying pan to a medium heat, dip the chicken into the sauce. Now begin to fry the wings. Slow fry until nice and sticky, brushing on more sauce every 5 mins or so, about 15-20 minutes in total. Don’t push them around the pan while cooking, but turn half way through.


Remove to a warm place to rest for 5 minutes. They should be nice and sticky.


Fry the scallops in a little hot oil and baste with butter – 1 minute each side. Season, add a squeeze of lemon. Halve first if they’re very large.

For the toasted oats, heat the butter in a pan, add the bacon and fry gently until crisp, add the oats and keep stirring to absorb the fat, until everything is nice and crisp.

Use salad leaves dotted over the plate, and garnish with the toasted oats.