1 hour 10 minutes, plus overnight resting and dehydrating time
PT1H10M
This scallop recipe sees the beautiful shellfish served on a bed of burnt apple purée and topped with matchsticks of fresh apple and a crunchy piece of pork skin. Served with a rich, buttery chicken gravy, it's a stunning starter that would kick off any dinner party in serious style.
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Start making this dish the day before you plan to serve it. To make the apple purée, cut the apples in half to create 10 halves. Set 5 aside and cut into matchsticks (placing them in a bowl of water with a drop of lemon juice to prevent discolouration), and place the remaining 5 in a large cast-iron pan in a single layer, flesh-side down. Place over a high heat and cook until blackened and charred, then flip and cook for another 5 minutes until burnt all over. Transfer to a bowl, cover with cling film and leave overnight at room temperature
Prepare the pork crackling the day before too. Ensure as much fat has been scraped and removed from the skin as possible. Place the skin in a pan and cover with water, weighing down the skin with a plate or similar to ensure it stays submerged. Bring to the boil, then remove from the heat and leave the skin to cool in the water for 1 hour. Drain the pork and lay flat on a tray, then place in the fridge for 12 hours
The next day, cut the pork skin into strips and place in a dehydrator or a low oven at 50°C to dry out for at least a few hours until all the moisture has evaporated
4
Remove the cores and stems from the burnt apples and blitz in a blender until smooth. If the purée is a little dry, add apple juice bit by bit until the desired consistency is achieved
For the chicken gravy, add a dash of oil to a large saucepan over a medium heat. Add the shallots, garlic, bay leaf and thyme and cook for 5 minutes until translucent, then add the chicken wings and cook until dark golden brown. Deglaze the pan with the white wine, scraping the bottom of the pan to release any stuck bits, then pour in the chicken stock
Bring to the boil, skimming any scum that rises to the top, then leave to reduce by two-thirds. Strain the gravy through a sieve lined with muslin cloth into a clean pan, then bring back to the boil. Add lemon juice to taste, check for seasoning, then whisk in cubes of cold butter until rich and emulsified. Keep warm or set aside to reheat before serving
When ready to serve, heat a deep-fryer or deep pan of oil to 180°C. Add the dehydrated strips of pork skin and cook for a few minutes until puffed up and crisp. Drain on kitchen paper
vegetable oil, for deep-frying
8
Heat a dash of oil in a pan over a very high heat and cook the scallops for 2 minutes on each side. Once cooked, season well with salt
To serve, place a spoonful of the burnt apple purée in the base of each bowl. Top with a scallop, then balance a generous amount of apple matchsticks on top. Finish with the pork crackling and serve the gravy alongside to be poured at the table
A champion of Kentish produce, Scott Goss cooks comforting dishes full of familiar, nostalgically British flavours at his restaurant Verdigris in Tonbridge.
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Scallop with apple and chicken gravy
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Scallop with apple and chicken gravy