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Roasted scallops with crispy chicken skin, butter and sourdough bread

Roasted scallops with crispy chicken skin, butter and sourdough bread

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon


  • 6 fresh half-shell scallops
  • 1 sheet of chicken skin (saved from a previous roast or removed from thighs/legs)
  • Few sprigs of parsley
  • 1 lemon
  • 4 slices of fresh sourdough bread
  • 100g Meggy Moo’s Dairy Peppered Butter
  • Sea salt 


  1. Wash the scallops in the shell, under slow, cold-running water to remove any silt, sand or shell fragments.
  2. Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with non-stick paper, lay the chicken skin out flat and season lightly with salt.
  3. Roast the skin in the oven until it is crispy and completely dried out.
  4. While the chicken skin is cooking, chop the parsley and cut the lemon into six wedges.
  5. Slice the sourdough and dice the butter.
  6. Remove the chicken skin and transfer to some kitchen roll to absorb any remaining liquid fat.
  7. Take half the chicken skin and snap it into small crackling pieces, then chop the remaining skin into a fine crumb.
  8. Arrange the scallops on a tray, add a small knob of butter, a sprinkle of the chicken skin crumb and a pinch of sea salt to each half.
  9. Roast in the oven for 8 minutes until the scallop meat is cooked.

To serve

Dress the scallops with a little parsley, a squeeze of lemon juice and a piece of crackling, and serve with the sourdough.

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