Scallops with grapefruit and crispy chicken skin

Give scallops a go at home with this delicious recipe from Bobby Southworth
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

food magazine subscription
  • You will need
  • Method
  • 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.

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
Indy Coffee Box
Salcombe Gin & Paul Ainsworth

'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
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
FOOD issue 184

Supported by

FOOD issue 184
Supported by
food newsletter banner

Supported by

food newsletter banner