Season the chicken wings with salt and pepper.
Fry the wings in foaming butter for 3 minutes until golden and then remove.
Sauté the diced onion, carrot, and celery until softened.
Add white wine and reduce by half.
Add the wings and 500ml chicken stock, simmer for 40 minutes, then cool.
Debone the chicken wings and chill the meat in the fridge.
Sear the scallops in olive oil for 90 seconds and season with lemon juice.
Fry the chicken wing meat for 3 minutes until the skin is crisp.
Reheat the vegetables and stock with the thyme and hazelnuts.
Serve 2 wings and 2 scallops per bowl topped with vegetables and stock.