Orkney scallops with chicken fat truffle butter, sea buckthorn and purslane

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Barbecued scallops are served with a rich and luxurious truffle and chicken fat butter, a fruity sea buckthorn gel and salty leaves of purslane in this beautiful little canapé. Any leftover butter and sea buckthorn gel can be frozen in portions; the butter is delicious on fish or steaks (or practically anything savoury!) and the gel can be used in both savoury and sweet recipes. 

First published in 2022




Chicken fat and truffle butter

Sea buckthorn gel

  • 250g of sea buckthorn purée
  • 50g of sugar
  • 2.5g of agar agar


To finish

  • 1 handful of pork puffs, crushed
  • 1 handful of sea purslane, leaves picked


  • Blender
  • Squeezy bottle



Begin by making the chicken fat and truffle butter, as this can be done a few days in advance. Preheat an oven to 200ºC/gas mark 6. Place the chopped chicken wings into a deep roasting tray and roast in the oven for 30 minutes or until golden all over, turning every 10 minutes to ensure an even colouring


Once the wings are roasted, remove from the oven and pour in a little of the hot chicken stock, using a metal spoon to scrape all the caramelised bits from the bottom of the tray. Transfer the contents of the tray into a saucepan and pour in the rest of the stock. Place over a high heat, bring to a simmer and leave to reduce to around 150ml. Pass the liquid through a fine sieve into a bowl and leave to cool

  • 800ml of chicken stock, hot

Once the stock has cooled, pour it into a food processor and add the butter, truffle oil and chopped truffle. Blitz until smooth, then check the seasoning and adjust accordingly – this butter seasons the dish so ensure it has a good level of salt. Once finished, place in a container and keep at room temperature for serving


To make the sea buckthorn gel, place all the ingredients into a pan and bring to the boil, whisking constantly. Once the mixture has boiled, pour it into a deep container and leave to cool completely. Once cooled and set, transfer to a blender and blitz until smooth. Pour into a squeezy bottle and set aside

  • 250g of sea buckthorn purée
  • 50g of sugar
  • 2.5g of agar agar

Prepare the scallops by removing the roe and skirt (the roe can be used for something else, the skirt discarded). Keep and wash the curved shells for presentation. Season the scallops and toss them in a little oil


Preheat a barbecue until glowing white or a griddle pan to smoking point, then place the scallops straight on top of the grill bars or onto the griddle pan. Cook for 2 minutes each side or until coloured and firm. Once cooked, remove from the heat and set aside to rest in a warm place for a couple of minutes whilst you prepare the presentation


Fill one large plate or tray (big enough for 6 shells) or two smaller plates (big enough for 3) with clean stones and pebbles. Pipe a small amount of sea buckthorn gel into the bottom of each shell and place a scallop on top. Spoon the chicken and truffle butter on top of the scallops and place under a preheated grill until the butter has melted. Finish by sprinkling with the crushed pork puffs and sea purslane leaves

  • 1 handful of pork puffs, crushed
  • 1 handful of sea purslane, leaves picked
First published in 2022

Tom Westerland is the head chef at Crockers Henley.

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