Chicken wings, scallops and leeks with prune purée

  • Serves 6
  • Hands-on time 45 minutes, oven time 30 minutes
  • Easy
An interpretation of Scottish favourite, cock-a-leekie soup, this restaurant-style dish of chicken, scallops and leeks on a bed of prune purée would make an ideal dinner party starter.

Nutritional info per serving

  • Calories235kcals
  • Fat15.1g (2.3g saturated)
  • Protein9.4g
  • Carbohydrates13.6g (8.8g sugars)
  • Fibre3.3g
  • Salt0.2g
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INGREDIENTS

  • 6 baby leeks or spring onions
  • 1 tbsp olive oil
  • 6 sustainably sourced large scallops (see tips)
  • 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

  1. To make the puffed rice, put the sunflower oil in a small saucepan and heat up to 180¡C (see tips). 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 anddrain on kitchen paper.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • We recommend a digital probe thermometer for the rice. It's easy, but if you don't want to deep-fry, use toasted hazelnuts instead.
  • The day before, make the prune puree and dressing, then warm the puree in a pan to serve. Make the rice and keep in an airtight container at room temperature. Cook the chicken wings and blanch the leeks, then cool, chill overnight and warm through in a medium oven to serve.
  • This needs a white with substance – try an oaked white bordeaux.

From January 2015

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