Scallops with Chicken Fat and Truffle Butter Recipe - Great British Chefs

Ingredients

• 500g of chicken wings, roughly chopped
• 800ml of chicken stock, hot
• 20g of black truffle, chopped
• 50ml of truffle oil
• salt
• 150g of unsalted butter, softened
• 250g of sea buckthorn purée
• 50g of sugar
• 2.5g of agar agar
• 6 medium hand dived scallops
• vegetable oil
• sea salt
• 1 handful of pork puffs, crushed
• 1 handful of sea purslane, leaves picked