You will need
Scallops 12, roes removed
Grapefruit 1, peeled and cut in segments
For the pistachio praline
Water 6 tbsp
Pistachios 100g, peeled
For the chicken skin
Chicken breast skin 1
Sea salt 2 pinches
For the cauliflower puree
Onion 1, chopped
Garlic cloves 2, minced
Cauliflower 1 head, trimmed into florets
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.
‘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
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