Jul 09 2026
Restaurants›Pat and Betty›Pork Belly & Scallops Recipe

Pork Belly & Scallops Recipe

Inspired by Pat and Betty
Time2h
Serves4

Truffle & Foie Gras Potato Puree, Maple Cognac Reduction, Warm Seasonal Greens

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Ingredients

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Main Ingredients

Truffle & Foie Gras Potato Puree

Maple Cognac Reduction

Warm Seasonal Greens

Method

Pork Belly & Scallops

  1. 1

    Prepare Pork Belly

    Preheat the oven to 300°F (150°C). Score the skin of the pork belly and season with salt and pepper. Place in a roasting pan and roast for 2-3 hours until tender. Let it cool and slice it into portions.

  2. 2

    Cook Scallops

    Heat olive oil in a pan over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Truffle & Foie Gras Potato Puree

  1. 3

    Make Potato Puree

    Peel and chop the russet potatoes. Boil in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter, foie gras, truffle oil, and heavy cream. Mash until smooth and creamy.

Maple Cognac Reduction

  1. 4

    Prepare Reduction

    In a saucepan, combine maple syrup, cognac, and chicken stock. Simmer over medium heat until reduced by half and thickened, about 10-15 minutes.

Warm Seasonal Greens

  1. 5

    Sauté Greens

    In a pan, heat olive oil and sauté minced garlic until fragrant. Add seasonal greens and sauté until wilted. Drizzle with lemon juice before serving.

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