This needs a white with substance – try an oaked white bordeaux.
Chicken wings, scallops and leeks with prune purée
- Portion size: Serves 6
- Hands-on time 45 minutes, oven time 30 minutes
- Difficulty: medium
For another scallop starter idea, have a look at these stunning scallops in their shells, with garlic, chilli and anchovy butter.
Ingredients
- 6 baby leeks or spring onions
- 1 tbsp olive oil
- 6 sustainably sourced large scallops
- ½ lemon for squeezing
- Watercress or similar to garnish
For the puffed rice
- 500ml sunflower oil
- 2 tbsp long grain rice
For the chicken wings
- 1 tbsp olive oil
- 3 British free-range chicken wings, cut in half at the joint, tips snipped off
For the prune purée
- 12 pitted prunes
- 1 tbsp Scotch whisky
For the dressing
- 1 tsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp extra-virgin olive oil
Method
- To make the puffed rice, put the sunflower oil in a small saucepan and heat up to 180°C. Add the rice to the hot oil – it will puff up straightaway. Cook for 1-2 minutes until a light golden colour, then remove with a slotted spoon and drain on kitchen paper.
- For the chicken wings, heat the oven to 180°C/fan160°C/gas 4. In a large ovenproof pan, heat the oil over a medium heat. Fry the chicken wings all over for 5-8 minutes until golden. Season well, then transfer to the oven and cook for 30 minutes until cooked through. Turn the oven right down and keep warm.
- Meanwhile, put the prunes in a bowl, pour over warm water to cover and soak for 15 minutes until plump. Drain, then put in a blender or food processor with the whisky and season with salt and pepper. Blend until smooth. (Use a stick blender if you don’t have a blender or food processor.)
- Trim the ends off the leeks/spring onions, keeping the base intact, then blanch for 3-4 minutes in a large pan of boiling water until just tender. Remove, dry on kitchen paper, then transfer to a plate.
- For the dressing, whisk the vinegar and mustard in a bowl then, whisking, drizzle in the oil until emulsified. Taste and season, then drizzle over the leeks/spring onions.
- In a large frying pan, heat 1 tbsp olive oil over a high heat until shimmering. Season the scallops with salt and pepper. Fry for 2 minutes on one side, turn, then cook for 1 minute. Finish with a squeeze of lemon juice in the pan.
- To serve, put a dollop of prune purée on 6 plates with half a chicken wing, a scallop, a baby leek/spring onion, a drizzle of the pan juices from the scallops, a scattering of puffed rice and a sprig of cress, if you like. Serve immediately.
Nutrition
- 235kcals Calories
- 15.1g (2.3g saturated) Fat
- 9.4g Protein
- 13.6g (8.8g sugars) Carbs
- 3.3g Fibre
- 0.2g Salt
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