Scallops with grapefruit and crispy chicken skin
Give scallops a go at home with this delicious recipe from Bobby Southworth
Bobby Southworth, head chef at The Greenbank Hotel in Falmouth, shares the recipe for his favourite dish from the new summer menu: pan-seared scallops with pistachio praline, cauliflower, pink grapefruit and crispy chicken skin
www.greenbank-hotel.co.uk
Serves 4
- Scallops 12, roes removed
- Grapefruit 1, peeled and cut in segments
For the pistachio praline
- Sugar 300g
- Water 6 tbsp
- Pistachios 100g, peeled
For the chicken skin
- Chicken breast skin 1
- Sea salt 2 pinches
For the cauliflower puree
- Butter 30g
- Onion 1, chopped
- Garlic cloves 2, minced
- Cauliflower 1 head, trimmed into florets
- Cream 500ml
- Thyme 2 sprigs
- For the pistachio praline: combine the sugar and water in a pan. Bring to the boil and make a caramel. Once golden, pour over the pistachios on a baking tray lined with baking parchment. Leave to set and then blend to a crumb.
- For the crispy chicken skin: preheat the oven to 180°c. Place the skin on a baking tray between to pieces of baking parchment. Place another baking tray on top and bake for 25-30 minutes until crispy.
- For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
- To assemble: dust the plate with a healthy mound of the pistachio crumb, then add 3-4 segments of grapefruit. Pipe 4-5 dollops of puree onto the crumb. Pan fry the scallops in butter until brown, giving each side around 1 minute. Add to the plate while hot and top with slices of hot chicken skin.
You will need
- Scallops 12, roes removed
- Grapefruit 1, peeled and cut in segments
For the pistachio praline
- Sugar 300g
- Water 6 tbsp
- Pistachios 100g, peeled
For the chicken skin
- Chicken breast skin 1
- Sea salt 2 pinches
For the cauliflower puree
- Butter 30g
- Onion 1, chopped
- Garlic cloves 2, minced
- Cauliflower 1 head, trimmed into florets
- Cream 500ml
- Thyme 2 sprigs
Method
- For the pistachio praline: combine the sugar and water in a pan. Bring to the boil and make a caramel. Once golden, pour over the pistachios on a baking tray lined with baking parchment. Leave to set and then blend to a crumb.
- For the crispy chicken skin: preheat the oven to 180°c. Place the skin on a baking tray between to pieces of baking parchment. Place another baking tray on top and bake for 25-30 minutes until crispy.
- For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
- To assemble: dust the plate with a healthy mound of the pistachio crumb, then add 3-4 segments of grapefruit. Pipe 4-5 dollops of puree onto the crumb. Pan fry the scallops in butter until brown, giving each side around 1 minute. Add to the plate while hot and top with slices of hot chicken skin.
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