Seared Sea Scallops & Braised Pork Belly à la Leviticus recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›L'Opossum›Seared Sea Scallops & Braised Pork Belly À La Leviticus Recipe

Seared Sea Scallops & Braised Pork Belly À La Leviticus Recipe

Inspired by L'Opossum
Time3h
Serves4

A Sinful Temptation too Good to Passover, Blessed by Sesame Za’atar, Cheddar Grits, Sweet Pickled Peppers and Repentance

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sea Scallops

Braised Pork Belly

Cheddar Grits

Sweet Pickled Peppers

Method

Braised Pork Belly

  1. 1

    Prepare the Braised Pork Belly

    In a large pot, combine pork belly, soy sauce, brown sugar, garlic, ginger, green onions, and water. Bring to a boil and then reduce heat to low. Cover and simmer for 2-3 hours until the pork is tender.

Sweet Pickled Peppers

  1. 2

    Make the Sweet Pickled Peppers

    In a saucepan, combine sugar, vinegar, and salt. Bring to a simmer until sugar dissolves. Add sliced bell peppers and let sit for at least an hour before serving.

Cheddar Grits

  1. 3

    Cook the Cheddar Grits

    In a pot, bring water and salt to a boil. Stir in grits and reduce to a simmer. Cook for about 20-25 minutes until thickened. Stir in butter and cheddar cheese until melted and creamy.

Seared Sea Scallops

  1. 4

    Sear the Scallops

    Pat the scallops dry and season with salt and black pepper. Heat olive oil in a skillet over high heat. Sear scallops for 2-3 minutes on each side until golden brown. Sprinkle with sesame za'atar before serving.

More from L'Opossum