Scallops and Pork Belly
Recipe courtesy of Donna Whelden, Executive Chef of North Andover Country Club
Ingredients
- U10 scallops - 1 tub
- sid-skin-off pork belly - 1 ea.
- pork belly rub - to taste
- cauliflower - 3 heads
- brussels sprouts - 5 lb.
- heavy cream - to taste
- lemon juice - 1 ea.
- fresh thyme - to taste
- shallot - 1 ea.
- white wine - 1/2 cup
- unsalted butter - 1/2 lb.
- salt - to taste
- pepper - to taste
- sauté oil - as needed
Instructions
- Prepare the pork belly by lightly scoring one side. Apply canola oil and rub, liberally, to both sides. Cook, covered, in a 275°F oven for 3 hours. Remove foil and cook for an additional 20-30 minutes. Cool on rack. Slice into 1/2-inch thick by 2-inch long pieces. Refrigerate for service.
- Cut up cauliflower and cover with water in a pot. Boil until tender. Purée in blender using heavy cream, butter and salt and pepper to taste. Add some of the cooking water a little at a time if you would like it to be a thinner consistency. Label and refrigerate.
- Core and half brussels sprout. Steam or blanch until crisp tender. Label and refrigerate.
- Mince shallot and place in shallow pan with white wine, lemon juice and sprigs of time. Bring to a simmer and reduce wine au sec. Remove from heat and strain. Whisk in butter a little at a time until sauce is cohesive. Place in bain marie for service.
Procedure for Pick-Up:
- Heat a sauté pan, add enough oil to cover bottom. Salt and pepper 4 scallops. Place down in hot oil for 2 to 3 minutes. Turn scallops and add a tablespoon butter. Arose (spoon) hot butter over scallops. Place in oven while sides are prepared. In a small saute pan, heat a small amount of oil and pa-sear 4 slices of pork belly. Heat cauliflower purée. Pan-sear brussels in oil and butter, salt and pepper.
- Remove scallops from oven. Spread a pool of cauliflower purée on plate, arrange pork belly, top with scallops, arrange brussels and drizzle with beurre blanc.
