Seared Scallop with Crispy Pork Belly
Seared Scallop with Crispy Pork Belly and Cauliflower Puree
A delicious combination of flavours, packed with texture. If you want to impress your guests at a dinner party, this is sure to give them that “wow factor” as an exotic canape or entree.
Pork Belly
- 500g boneless pork belly
- rock salt
- sea salt flakes
- 1/2 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground chilli (hot)
- 2 teaspoons prepared plum sauce
Clean the pork of any excess hair and residue. Pat the pork dry with a paper towel.
Score the skin with a very sharp knife.
Place pork in a pot/bowl of boiled water (ensure that this is not over the heat when placing the pork in the bowl/pot) to blanch for 2 minutes.
Remove the pork from the water and pat dry with a paper towel, ensure that the pork skin is completely dry.
Mix your cinnamon, paprika, chilli and plum sauce in a bowl and rub into the flesh of the pork. Keep the skin clean and dry.
Cover the belly with plastic wrap and leave overnight to marinate.
Remove pork from the fridge and bring to room temperature.
Preheat the oven to medium high (approximately 210 degrees), pat your pork dry and sprinkle sea salt flakes on the top of the skin.
Place the pork in the oven for 35-40mins.
Remove the pork and sprinkle with rock salt.
Turn on the grill to the highest temperature and place pork on the highest rack.
One you have a nice even blistering on the skin, remove the pork, brush off the rock salt and allow to rest while you prepare the remaining elements of the dish.
Chop your pork into even chunks, slightly smaller than your scallops.
Prepare Spiced Plum Reduction
Prepare Cauliflower Puree
Seared Scallop
- 8 shucked scallops, roe removed. Request the shells if you were not given then with your scallops.
Do not wash your scallops. This removes the flavour. If you need to, wipe your scallops with a paper towel. - Tablespoon butter
Place a large frying pan over a very hot heat.
Flick a little water into the pan. If the pan sizzles loudly, your pan is ready.
Put your butter into the pan and allow to just melt.
As soon as the butter is melted, place your scallops evenly on your frying pan, without allowing them to touch.
This will improve even caramelisation.
After 30 seconds, turn the scallops over.
Cook for a further 30 seconds and remove from heat.
Scallops with continue to cook after removing from the heat so ensure that they are not placed on a hot plate to stand.
Construction
- Place your empty scallop shells on a long, large platter.
- Spoon a little cauliflower puree into the shell.
- Place a small “dob” of spicy sauce onto the cauliflower.
- Carefully place your pork belly chunk onto the sauce (careful not to let the cauliflower overflow)
- Slide your scallop onto the pork
- Serve immediately with a bowl of sauce to the side for those who like a spicy hit
Makes 8 Shells
Can you send me the recipe Kristy??? thanks!
Recipe posted
Enjoy!
It can be difficult to create the perfect pork roast, especially if you are trying to harden the skin to a crackling delicious texture without drying out the meat on the inside. It all comes down to the preparation of the pork before cooking and the basting process during cooking. You must very careful not to burn yourself during this preparation, as you will be working with extremely high temperatures.
The finish: When the pork is cool enough to handle, heat the oven to 425 degrees. Transfer the pork to a cutting board, and set the pan aside. If the pork is skin-on, run a long sharp knife blade just under the skin and remove it. Score the exposed fat in a cross-hatch patter, making shallow cuts about 1 inch apart, then cut the pork into 4 even portions.
Thank you very much for your contributions Las and Mercadee. It’s great to have some outside input