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

Transfer the caramelised apple into a blender and blitz until very smooth – add a splash of water if needed

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

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

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

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

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