Scallop, caramelised apple and chicken skin canapés

6
40 minutes

Ingredients

  • 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

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