Scallop & Pork Belly recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Rodney's Oyster House Calgary›Scallop & Pork Belly Recipe

Scallop & Pork Belly Recipe

Inspired by Rodney's Oyster House Calgary
Time3h
Serves4

Pan seared scallops & braised pork belly with a honey soy glaze, topped with fresh scallions and radish

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Ingredients

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Main Ingredients

Method

Preparation

1

Braise the Pork Belly

In a large pot, add the pork belly, cover with water, add salt, garlic, and ginger. Bring to a boil, then reduce to a simmer and cook for 2-3 hours until tender.

2

Prepare the Honey Soy Glaze

In a saucepan, combine honey and soy sauce. Bring to a gentle boil and reduce until slightly thickened, about 10 minutes. Set aside.

3

Sear the Scallops

Pat the scallops dry and season with salt and black pepper. Heat oil in a skillet over medium-high heat. Add scallops and sear for about 2-3 minutes on each side until golden brown.

4

Finish and Serve

Slice the braised pork belly and arrange on a plate. Top with seared scallops, drizzle with honey soy glaze, and garnish with chopped scallions and sliced radish.