Scallops with Chicken Fat and Truffle Butter Recipe
This tasty scallop recipe sees the shellfish barbecued and served with a rich chicken fat and truffle butter as well as a fruity sea buckthorn gel.
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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
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