Jul 13 2026
Restaurants›Salted Edge›New Bedford Scallop Recipe

New Bedford Scallop Recipe

Inspired by Salted Edge
Time1h 30m
Serves4

roasted corn succotash + crispy pork belly + charred jalapeño + asparagus + chili oil + beurre blanc

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Ingredients

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For the Roasted Corn Succotash

For the Crispy Pork Belly

For the Charred Jalapeño

For the Asparagus

For the Chili Oil

For the Beurre Blanc

For the Scallops

Method

For the Roasted Corn Succotash

  1. 1

    Prepare the Succotash

    In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent. Stir in corn, red bell pepper, and green peas. Season with salt and black pepper.

  2. 2

    Cook the Succotash

    Cook for about 8-10 minutes until the vegetables are tender. Stir in fresh parsley and remove from heat.

For the Crispy Pork Belly

  1. 3

    Prepare the Pork Belly

    Preheat the oven to 300°F (150°C). Rub the pork belly with salt and black pepper.

  2. 4

    Cook the Pork Belly

    Place the pork belly in a roasting pan and roast for about 2.5 to 3 hours until tender. Increase the oven temperature to 400°F (200°C) and roast for an additional 30 minutes to achieve a crispy skin. Remove from oven and let rest before slicing.

  3. 5

    Slice the Pork Belly

    Once rested, slice the pork belly into cubes or strips.

For the Charred Jalapeño

  1. 6

    Char the Jalapeños

    Place the jalapeños on a grill or in a hot skillet. Char them on all sides until blistered and blackened. Remove from heat and slice.

For the Asparagus

  1. 7

    Prepare the Asparagus

    In a skillet, heat olive oil over medium-high heat. Add asparagus and season with salt.

  2. 8

    Cook the Asparagus

    Sauté for about 5-7 minutes until tender and slightly charred. Remove from heat.

For the Chili Oil

  1. 9

    Make the Chili Oil

    In a small saucepan, combine olive oil and red pepper flakes. Heat gently over low heat for about 10 minutes, then remove from heat and let cool.

For the Beurre Blanc

  1. 10

    Prepare the Beurre Blanc

    In a saucepan, combine white wine and minced shallots. Bring to a simmer and reduce to about 1/4 cup.

  2. 11

    Finish the Beurre Blanc

    Remove from heat and whisk in cold butter, a few cubes at a time, until the sauce is smooth and emulsified. Season with salt and white pepper to taste. Keep warm.

For the Scallops

  1. 12

    Sear the Scallops

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

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