Seared Scallop Recipe
Farro, Pine nut, Braised Porkbelly, Brownbutter Vin
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Ingredients
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Farro
Pine Nuts
Braised Pork Belly
Brownbutter Vin
Scallops
Method
Farro Preparation
- 1
Cook the Farro
In a medium saucepan, combine farro, water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and let simmer for about 30 minutes or until farro is tender. Drain any excess water and set aside.
Pine Nuts
- 2
Braised Pork Belly
- 3
Prepare the Pork Belly
In a large pot, heat a little oil over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 5 minutes. Add the pork belly, chicken broth, soy sauce, brown sugar, and black pepper. Bring to a simmer.
- 4
Braise the Pork Belly
Cover and let braise on low heat for about 2-3 hours, or until the pork belly is tender. Remove the pork belly from the pot and let rest for 10 minutes before slicing.
Brownbutter Vin
- 5
Make the Brownbutter Vin
In a saucepan, melt the butter over medium heat, allowing it to foam and turn golden brown, stirring frequently. Once browned, remove from heat and whisk in apple cider vinegar, Dijon mustard, honey, and salt until smooth.
Seared Scallops
- 6
Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and black pepper. In a large skillet, heat olive oil over high heat. Once hot, add scallops to the pan, making sure not to overcrowd. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
Assembly
- 7
Plate the Dish
On a plate, create a bed of farro. Top with sliced braised pork belly, then arrange the seared scallops on top. Drizzle with brownbutter vin and sprinkle toasted pine nuts over the top before serving.
