Scallops And Pork Belly Recipe
Recipe information
Make Scallops And Pork Belly in just 1h 30m. maple hoisin glaze, pommes purée, bok choy, corn
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Ingredients
Scallops and Pork Belly
Pommes Purée
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.
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.
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