Scottish Scallops with Sticky Chicken Wings

To begin, mix the sauce ingredients in a bowl and set aside.

Next, bring a pot of water to a boil and blanch the chicken in the boiling water for 15-20 minutes.

After blanching the chicken, heat a frying pan over medium heat. Dip the chicken in the sauce and place it in the frying pan.

Slowly fry the chicken until it becomes sticky, adding more sauce every 5 minutes or so.

The total cooking time should be around 15-20 minutes. Be sure not to move the chicken around the pan too much while cooking, but turn it over halfway through.

Once the chicken is cooked and sticky, remove it from the heat and let it rest for 5 minutes.

To cook the scallops, heat a small amount of oil in a pan.

Place the scallops in the pan and baste them with butter.

Cook the scallops for 1 minute on each side, or until they are cooked to your desired level of doneness. If the scallops are large, you may want to halve them first.

Season the scallops with salt and pepper, and add a squeeze of lemon juice before serving.

To make the toasted oats, heat a pan over medium heat and add butter.

Once the butter is melted, add bacon to the pan and fry it gently until it becomes crisp.

Add oats to the pan and continue to stir until they absorb the fat and become crisp.

To serve, place salad leaves on a plate and garnish with the toasted oats. Arrange the chicken and scallops on top of the salad and oats. Enjoy!