Blackened Seared Scallops Recipe

Preheat oven to 400°F (205°C). Pat pork belly pieces dry and season with 1 tsp kosher salt and 1 tsp black pepper.

Place pork belly pieces in a single layer on a rimmed baking sheet lined with foil. Roast 25–30 minutes, turning once halfway, until the fat is rendered and edges are browned and crisp.

Remove from oven and transfer to a paper towel–lined plate to drain. Keep warm. Reserve rendered fat from the pan if present for cooking scallops (use sparingly) or discard.

In a small saucepan over medium heat, warm 1 tsp olive oil. Add the minced shallot and cook until translucent, about 2 minutes.

Add the diced tomatoes, 2 tbsp brown sugar, 1 tbsp red wine vinegar, 1 tsp lemon juice and 1 tsp salt. Bring to a gentle simmer, then reduce heat to low.

Simmer, stirring occasionally, until mixture thickens to a jammy consistency, about 20–25 minutes. If it becomes too thick, add 1–2 tsp water. Taste and adjust salt, sugar, or vinegar. Stir in crushed red pepper if using. Keep warm or store at room temperature for service.

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add the minced shallot and cook until softened, about 1–2 minutes.

Add the corn kernels and cook, stirring occasionally, until starting to soften and develop slight color, about 4–5 minutes.

Pour in 1 cup heavy cream and 1 tbsp whole milk. Bring to a gentle simmer, then reduce heat to low. Add 2 tbsp cream cheese and stir until melted and incorporated.

Season with 1 tsp sugar, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Simmer gently until sauce thickens to a creamy coating, 5–7 minutes. Stir in chopped chives if using. Keep warm.

In a small saucepan over medium heat, combine 1/4 cup bourbon and 1/4 cup brown sugar. Stir until sugar dissolves.

Bring to a low boil and then reduce heat to a simmer. Cook until syrup coats the back of a spoon and has reduced by roughly half, about 6–8 minutes. Watch carefully to avoid burning and to prevent excessive alcohol vapor.

Remove from heat and whisk in 1 tsp butter, 1 tsp lemon juice and a pinch (about 1/4 tsp) kosher salt. Allow to cool slightly — it'll thicken as it cools. Keep warm or at room temperature for drizzling.

Pat scallops very dry with paper towels; moisture prevents good sear. Season both sides lightly with 1 tsp kosher salt (total) and evenly coat the sides and top surfaces with 2 tbsp blackened seasoning.

Heat a large stainless-steel or cast-iron skillet over high heat until smoking. Add 1 tbsp neutral oil and 2 tbsp unsalted butter (or 1 tbsp rendered pork fat + 1 tbsp butter) and swirl to coat. The fat should be hot and shimmering but not fully browned.

Carefully place scallops in the pan spaced apart (work in two batches if necessary). Sear without moving 1.5–2 minutes until a deep golden-brown crust forms. Flip and cook an additional 1–1.5 minutes until opaque through the center. Total cook time will be ~3 minutes depending on size.

Remove scallops to a warm plate and tent loosely with foil to rest for 2 minutes. Do not overcook—scallops should be tender inside with a crisp, blackened exterior.

To serve, spoon a bed of warm creamed corn onto each plate. Arrange 2–3 pieces of crispy pork belly on the corn. Place 3 scallops atop each portion. Dot 1 tbsp tomato jam over or beside the scallops and drizzle 1–2 tsp bourbon syrup around the plate. Finish with a light sprinkle of chopped chives or microgreens if desired.