Seared Hokkaido Scallops Recipe
Miso chili glazed pork belly, crispy cauliflower, apple, radish, sesame
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Ingredients
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Scallops
Miso Chili Glazed Pork Belly
Crispy Cauliflower
Apple and Radish Salad
Method
Pork Belly
- 1
Prepare the Miso Chili Glaze
In a bowl, mix together miso paste, chili paste, honey, and soy sauce until smooth.
- 2
Cook the Pork Belly
Preheat the oven to 300°F (150°C). Rub the pork belly with salt and place it in a baking dish. Pour the miso chili glaze over the pork belly, cover with foil, and bake for 2-3 hours until tender. Once cooked, remove foil and broil for a few minutes for a crispy finish.
Crispy Cauliflower
- 3
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
Scallops
- 4
Apple and Radish Salad
- 5
Prepare the Salad
In a bowl, combine thinly sliced apple and radish. Drizzle with sesame oil and sprinkle with sesame seeds and salt. Toss gently to combine.
Plating
- 6
Serve
On a plate, arrange the crispy cauliflower, sliced pork belly, seared scallops, and apple-radish salad. Drizzle with any remaining miso chili glaze if desired.
