Braised Chicken Wings And Seared Scallops With Hazelnuts
This delectable recipe features tender braised chicken wings complemented by perfectly seared scallops, all bathed in a flavorful white wine and thyme infused stock. The dish is elevated with a delightful crunch from toasted hazelnuts, making for a truly satisfying and elegant meal.
— Constant Cookbook
Ingredients
- 8 chicken wings
- salt and freshly ground black pepper
- 50g/2oz butter
- 1 small onion
- 1 medium carrot
- 1 celery
- 110ml/4fl oz white wine
- 500ml/18fl oz chicken stock
- 1 tsp fresh thyme
- 50g/2oz hazelnuts
- 2 tsp olive oil
- 8 medium scallops
- 1 lemon
- salt
Instructions
- For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper.
- Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.
- Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened.
- Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half.
- Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.
- Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge.
- For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt.
- Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.
- To serve, reheat the vegetables and stock and add the thyme and hazelnuts.
- Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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