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Scallops with grapefruit and crispy chicken skin

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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

pan-seared scallops with grapefruit and crispy chicken skin

Serves 4

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.

‘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

Get stuck into The Greenbank’s new bar menu and cocktail list here.

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