scallops and pork belly recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›540 Kitchen & Bar, Inc›Scallops And Pork Belly Recipe

Scallops And Pork Belly Recipe

Inspired by 540 Kitchen & Bar, Inc
Time1h 30m
Serves4

maple hoisin glaze, pommes purée, bok choy, corn

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Ingredients

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Scallops and Pork Belly

Pommes Purée

Method

Pork Belly and Scallops

1

Prepare the Pork Belly

Preheat the oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it in a roasting pan and cook for 2-3 hours until tender. Let it cool, then slice into bite-sized pieces.

2

Make the Maple Hoisin Glaze

In a small saucepan, combine maple syrup and hoisin sauce. Simmer over medium heat until it thickens slightly, about 10 minutes. Set aside.

3

Sear the Scallops

Heat a non-stick skillet over medium-high heat with a little oil. Season the scallops with salt and pepper, and sear for 2-3 minutes on each side until golden brown. Remove from heat and keep warm.

4

Prepare Bok Choy and Corn

In the same skillet, add bok choy and corn. Sauté for 3-4 minutes until tender. Season with salt and pepper to taste.

Pommes Purée

5

Cook the Potatoes

Peel and cut the potatoes into even chunks. Boil in salted water for about 15-20 minutes until fork-tender. Drain well.

6

Make the Purée

Pass the cooked potatoes through a ricer or mash until smooth. Stir in butter and heavy cream until creamy. Season with salt and white pepper.

Assembly

7

Plate the Dish

On a plate, place a scoop of pommes purée. Top with sautéed bok choy and corn. Arrange the seared scallops and pork belly pieces on top and drizzle with maple hoisin glaze.