Jul 09 2026
Restaurants›The Nash Restaurant & Off Cut Bar›Seared Hokkaido Scallops, Josper Oven-roasted Pork Belly Recipe

Seared Hokkaido Scallops, Josper Oven-roasted Pork Belly Recipe

Inspired by The Nash Restaurant & Off Cut Bar
Time2h 30m
Serves4

herb & scallion salad, adobo glaze (GF)

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Ingredients

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For the Scallops

For the Pork Belly

For the Herb & Scallion Salad

Method

Pork Belly Preparation

  1. 1

    Prepare the Pork Belly

    Preheat the Josper oven to 300°F (150°C). Season the pork belly with salt, black pepper, and garlic powder. Place in the oven and roast for about 2 hours, or until the meat is tender and the skin is crispy.

  2. 2

    Glaze the Pork Belly

    In the last 30 minutes of cooking, brush the pork belly with adobo sauce to create a flavorful glaze.

Scallops Preparation

  1. 3

    Sear the Scallops

    Heat olive oil in a skillet over high heat. Season scallops with salt and black pepper. Sear them for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

Herb & Scallion Salad Preparation

  1. 4

    Make the Salad

    In a bowl, mix together fresh herbs, scallions, lemon juice, olive oil, salt, and black pepper. Toss to combine and set aside.

Plating

  1. 5

    Serve

    Slice the pork belly and arrange it on a plate. Top with seared scallops and garnish with the herb and scallion salad. Drizzle with additional adobo sauce if desired.

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