Cumin roasted scallops with a salad of honey glazed chicken wings, apple, celeriac and hazelnuts Arc

Ingredients

• 10 cornfed chicken wings, topped and tailed
• 500g/1lb 2oz duck fat
• ½ garlic bulb
• 6 sprigs thyme
• 1 lemon, zest and juice
• 75g/2½oz butter
• 75g/2½oz clear honey
• salt
• 50g/1¾oz hazelnuts, peeled
• 10g/¼oz unsalted butter
• 250g/9oz celeriac, peeled and chopped
• 1 banana shallot, peeled and finely chopped
• 1 garlic clove, peeled
• 75g/2½oz unsalted butter
• salt and freshly ground black pepper
• 50ml/2fl oz double cream
• 2 Granny Smith apples, peeled and finely chopped
• 100ml/3½fl oz cider vinegar
• ¼ vanilla pod, seeds only
• 200g/7oz caster sugar
• 12 scallops, removed from their shells, cleaned and roe removed
• 2g ground cumin
• 2 tbsp rapeseed oil
• 50g/1¾oz unsalted butter
• 1 lemon, juice only
• hazelnut oil
• 1 Granny Smith apple, cut into fine matchsticks
• 2 tbsp red shiso cress
• 1 tbsp coriander cress