- 4 large hand-dived scallops
- Pork Belly:
- 240g whole pork belly
- 1 tbsp salt
- 1 litre vegetable oil
- 1 tsp peppercorns
- 1 tsp soy sauce
- 3 bay leaves
- 1 shallot
- 4 cloves garlic
- 1 star anise
- cognac (splash of)
- red wine (splash of)
- 30g honey
- Cauliflower Panna Cotta:
- 200g cauliflower
- 160ml full-fat milk
- 80ml double cream
- 4g bronze leaf gelatine (softened in water)
- salt (pinch of)
- pepper (pinch of)
- Chorizo Crumble:
- 80g plain flour
- 80g unsalted butter
- 80g chorizo cular rojo (finely diced)
- Miso Dressing:
- 200g caster sugar
- 40ml white wine
- 200g miso soya bean paste
- Garnish:
- dried olives
- 4 panna cotta rings (7 x 3½cm)
Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble
Eric Guignard
14th July 2017
Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes Why not give the following Scallop & pork belly, caramel & miso dressing, cauliflower panna cotta, chorizo crumble recipe a try yourself?
Ingredients
Method
For The Pork Belly (Allow 48 hours):
Soak the pork belly in water with the salt for 24 hours. Preheat the oven to 120ºC (fan). Drain the pork and cook with the vegetable oil, peppercorns, soy sauce, bay leaves, shallot, garlic, star anise, cognac and red wine for 4 hours. Drain and store overnight in the fridge. Heat the oven to 180ºC (fan). Cube the pork, then caramelise with the honey for 10 minutes.
Chef’s Tip
Soak the pork belly with salt for 24 hours for a better flavour.
For The Cauliflower Panna Cotta:
Simmer the cauliflower in the milk and cream for 1 hour. Pass the milk through a sieve and stir in the gelatine. Season and pour into rings. Set in the fridge for 1 hour.
For The Chorizo Crumble:
Preheat the oven to 180ºC (fan). Mix the flour, butter and chorizo together and bake for 20
minutes until hard.
For The Miso Dressing:
Make a caramel with the sugar and white wine. Deglaze with a little water when coloured. Stir in the miso paste.
For The Scallops:
Cut each scallop in 3, rub with a little oil and blow torch to colour them.
To Serve:
Plate the panna cotta, sprinkle with the chorizo crumb and dried
olives. Place the scallops with the pork cubes and miso dressing
around the panna cotta.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
