FOR THE CHICKEN WINGS
8 chicken wings, tips removed
1 small onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stick, diced
1 sprig thyme
100ml white wine
500ml chicken stock
FOR THE SCALLOPS
2 tsp olive oil
8 medium scallops (out of shell and muscle removed)
squeeze of lemon juice
50g hazelnuts, toasted and finely chopped
½ tsp thyme leaves
Season the chicken wings with salt and black pepper. Heat a heavy-based frying pan until hot, add the butter and the chicken wings and fry for 3-4 mins or until golden brown. Remove from the pan and keep to one side.
Add the onion, carrot and celery to the pan and cook for 5 mins or until soft and golden, then add the thyme. Stir in the wine, bring to the boil then reduce by half. Return the chicken to the pan and pour over the stock. Bring to the boil, then reduce heat and simmer for 30 mins or until meat is tender. Remove from the heat and allow to cool.
When the wings have completely cooled, take out of the pan and carefully remove the wing bones, twisting from the meat to leave it intact. Place in the fridge to firm up. Keep the vegetables in the stock.
Remove chicken wings from the fridge. Heat a frying pan until searing hot, add the olive oil and scallops and cook for 1 min. Turn them over and cook for 30 secs – take care not to overcook. Remove from the frying pan, season with salt and a squeeze of lemon juice. Add the chicken wings to the pan and fry for 2-3 mins or until crispy.
Meanwhile, thoroughly reheat the chicken stock and vegetables. Add hazelnuts and thyme leaves. Divide the chicken wings and scallops between warmed bowls and spoon over the stock, hazelnuts and vegetables.