Scallops with grapefruit and crispy chicken skin

Give scallops a go at home with this delicious recipe from Bobby Southworth
pan-seared scallops with grapefruit and crispy chicken skin

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
  1. 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.
  2. 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.
  3. For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
  4. 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.

Supported by

Sharps Beer Tastings

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

  1. 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.
  2. 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.
  3. For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
  4. 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.
Supported by
Churchill Recreate
Trevethan Distillery - Banner

'There are flavours here that you wouldn’t necessarily put together but they work so well: sweetness from the scallop, creaminess and nuttiness from the cauliflower, bitterness from the grapefruit and the meaty, salty hit from the chicken skin,' says Bobby

Supported by
South West 660

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • 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
  1. 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.
  2. 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.
  3. For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
  4. 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.