Braised chicken wings and seared scallops with hazelnuts recipe
 Deliciously moist chicken wings topped with seared scallops makes for a sophisticated dinner party dish. 8 chicken wings, tips removedsalt and freshly ground black pepper50g/2oz butter1 small onion, peeled, finely diced1 medium carrot, peeled, cut into small dice1 celery stick, cut into small dice110ml/4fl oz white wine500ml/18fl oz chicken stock1 tsp fresh thyme leaves50g/2oz hazelnuts, toasted, finely chopped 8 chicken wings, tips removed salt and freshly ground black pepper 50g/2oz butter 1 small onion, peeled, finely diced 1 medium carrot, peeled, cut into small dice 1 celery stick, cut into small dice 110ml/4fl oz white wine 500ml/18fl oz chicken stock 1 tsp fresh thyme leaves 50g/2oz hazelnuts, toasted, finely chopped 2 tsp olive oil8 medium scallops1 lemon, juice onlysalt 2 tsp olive oil 8 medium scallops 1 lemon, juice only salt Method For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper.Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge.For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.To serve, reheat the vegetables and stock and add the thyme and hazelnuts.Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables.