Scallops and pork may not be your first thought when thinking of winning foodie combos but we can assure you they’re a marriage made in heaven. Try it for yourself with this easy recipe – perfect for a festive dinner party or as a quirky alternative for Sunday lunch.
Ingredients (serves 4)
Scallops
12 Scallops (roe on)
100 ml (3½fl oz) Calvados
100g (3½oz) unsalted butter
Pinch of Maldon sea salt
Pork belly
1kg (2lbs) pork belly (we use Primrose Herd pork; ask your butcher for the ribs out)
3 white onions
2 carrots
3 sticks of celery
1 bottle of cider
Method
Place onions, celery, carrots and cider (we use Cornish Orchards) in a roasting tray.
Place the pork belly on top of the veg and slow cook for 4 hours.
Lift the pork out and press it overnight with something flat and heavy. Once it’s pressed cut it up into squares – about the same size as the scallops.
Before serving cook off in the oven at full temp (250C) till the fat is crispy on the top.
Then flash the scallops in a very hot pan with butter till they’re golden on the outside. Add a good pinch of chopped parsley to the butter and serve.
