Around the world in 80 dishes No.15: Wales

Wales: seared scallops, braised chicken wings, jerusalem artichoke and hazelnut jus, by Bryn Williams

Ingredients to serve 4

8 Medium scallops (out of shell and mussels removed)

10ml olive oil

1 lemon

8 chicken wings (tips removed)

1 medium carrot (diced small)

1 medium onion (diced small)

Thyme

100ml white wine

500ml chicken stock

50g butter

50g hazelnuts

For the purée:

300g Jerusalem artichoke (peeled and sliced)

50g butter

150ml double cream

Method

Welsh producers and farmers are now producing world class food and in this recipe are two Welsh ingredients that are easy, simple and versatile to use at home. Welsh shores produce some of the best shellfish and Welsh scallops are delicious, yet easy to prepare. The Rhug Estate in North Wales farms free-range chickens, which I have always used in my London restaurant, Odette's.

Heat a heavy-bottomed pan and add the butter. Place the chicken wings skin side down in the pan until golden brown. Remove from heat and keep to one side. Add the carrot and onion to the pan and cook until soft. Then add the thyme and the white wine and reduce by half.

Place the chicken wings on top of the vegetables and cover. Simmer for 30 minutes, then remove from heat. Once cool, de-bone the chicken wings.

Pass the braising liquor through a sieve into a clean pan and reduce to a sauce. Melt the butter in a heavy-bottom pan, and add the artichoke. Cover with the chicken stock and cook until soft and the stock has evaporated. Then add the cream and transfer into the food processor and blend until smooth.

Heat up a frying pan until hot and add the olive oil. Add the scallops and cook for 1 minute, then turn over and cook for a further 30 seconds. Make sure they are under-cooked in the centre.

Remove from frying pan, season with salt and a squeeze of lemon. Crisp the chicken wings in the same frying pan.

Place two spoonfuls of artichoke purée on to a plate then position each scallop on top. Add the chicken wings. Add the hazelnuts to the sauce and pour over the chicken wings.

Bryn Williams is chef proprietor of Odette's Odettesprimrosehill.com