- 4 large hand-dived scallops
- Pork Belly:
- 240g whole pork belly
- 1 tbsp salt
- 1 litre vegetable oil
- 1 tsp peppercorns
- 1 tsp soy sauce
- 3 bay leaves
- 1 shallot
- 4 cloves garlic
- 1 star anise
- cognac (splash of)
- red wine (splash of)
- 30g honey
- Cauliflower Panna Cotta:
- 200g cauliflower
- 160ml full-fat milk
- 80ml double cream
- 4g bronze leaf gelatine (softened in water)
- salt (pinch of)
- pepper (pinch of)
- Chorizo Crumble:
- 80g plain flour
- 80g unsalted butter
- 80g chorizo cular rojo (finely diced)
- Miso Dressing:
- 200g caster sugar
- 40ml white wine
- 200g miso soya bean paste
- Garnish:
- dried olives
- 4 panna cotta rings (7 x 3½cm)
Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble
Eric Guignard
14th July 2017
Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes Why not give the following Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble recipe a try yourself?
Ingredients
Method
For The Pork Belly (Allow 48 hours):
Soak the pork belly in water with the salt for 24 hours. Preheat the oven to 120ºC (fan). Drain the pork and cook with the vegetable oil, peppercorns, soy sauce, bay leaves, shallot, garlic, star anise, cognac and red wine for 4 hours. Drain and store overnight in the fridge. Heat the oven to 180ºC (fan). Cube the pork, then caramelise with the honey for 10 minutes.
Chef’s Tip
Soak the pork belly with salt for 24 hours for a better flavour.
For The Cauliflower Panna Cotta:
Simmer the cauliflower in the milk and cream for 1 hour. Pass the milk through a sieve and stir in the gelatine. Season and pour into rings. Set in the fridge for 1 hour.
For The Chorizo Crumble:
Preheat the oven to 180ºC (fan). Mix the flour, butter and chorizo together and bake for 20
minutes until hard.
For The Miso Dressing:
Make a caramel with the sugar and white wine. Deglaze with a little water when coloured. Stir in the miso paste.
For The Scallops:
Cut each scallop in 3, rub with a little oil and blow torch to colour them.
To Serve:
Plate the panna cotta, sprinkle with the chorizo crumb and dried
olives. Place the scallops with the pork cubes and miso dressing
around the panna cotta.
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