Scallops with Leeks and Dill Recipe
Chef Matt Worswick pairs succulent scallops with crispy chicken, leeks and dill.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Mixing bowl
- Baking dish
- Tweezers
- Tray
- Nonstick skillet
- Stove
- Refrigerator
Ingredients
- 12 hand-dived scallops
- 1 tsp rapeseed oil
- 2 sprigs of thyme
- 2 leeks
- 8 chicken wings
- 20g of sea salt
- 1 sprig of thyme
- 1 garlic clove
- 200ml of duck fat
- 200g of chicken skin
- 100g of salt
- 2 garlic cloves
- 100g of chicken wings, roasted
- 75ml of red wine
- 75ml of Madeira
- 75ml of port
- 300ml of chicken stock
- 400ml of veal stock
- 20g of dill
- 10g of spinach
- 200ml of rapeseed oil
- 3 leeks
- 1/2 onion
- 25g of unsalted butter
- 400ml of buttermilk
- 350g of cream
- 1 tsp lemon juice
- 4g of lecithin
- 5g of agar agar
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