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.