Scallop, caramelised apple and chicken skin canapés
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This scallop, caramelised apple and chicken skin canapé recipe results in a very indulgent bite. The sweet apple purée and salty chicken skin works in parallel with the sweet and salty flavours of the scallop, with fresh Granny Smith apple on top for crunch. Find our guide to preparing scallops here, or ask your fishmonger to do it for you.
First published in 2018
Ingredients
Metric
Imperial
- 6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)
Caramelised apple purée
- 2 Granny Smith apples, cored and roughly chopped
- 10g of Demerara sugar
- 20g of butter, softened
To garnish
- chicken skin, from 2 large breasts
- 1 Granny Smith apple
- 1 lemon wedge
- olive oil
- flaky sea salt
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Preheat the oven to 200°C/gas mark 6. Mix together the chopped apple with the butter and sugar until evenly coated then place on a baking tray. Cook in the oven for 30 minutes, or until the apple is caramelised and starting to blacken
2
Transfer the caramelised apple into a blender and blitz until very smooth – add a splash of water if needed
3
Place the chicken skin on a tray lined with greaseproof paper. Sprinkle with salt and place in the oven until golden and crisp. Using your fingers or a rolling pin, break up the chicken skin into crumbs. Reserve the chicken fat left on the tray to cook the scallops with later
4
Peel, core and finely dice the remaining apple and place in a bowl of cold water with the lemon wedge squeezed into it. This will prevent the apple from discolouring
5
When ready to cook the scallops, place a non-stick frying pan over a high heat. Sprinkle the scallops with salt presentation-side up. Once the pan is smoking hot, add the reserved chicken fat (along with a drizzle of olive oil if needed) and place the scallops in the pan presentation-side down
6
Leave to cook undisturbed for 2–3 minutes to get a lovely golden crust, then flip over and cook for 1 more minute. The scallops should feel springy to the touch when ready
7
To serve, spoon a dollop of apple purée into each shell, place the scallop on top then sprinkle with the fresh diced apple and chicken skin crumb
First published in 2018
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