Chef Norman Pastorin
The Grove Pub & Restaurant
Earthy pork belly and shallot crumble, verdant pea purée and blood orange sauce complement scallops’ melt-in-your-mouth texture.
Ingredients
4 oz pork belly (may substitute bacon), frozen and minced
4 shallots, minced
2 cups olive oil
2 cups peas
1 cup blood orange juice
5 scallops
salt and pepper to taste
Method
- Preheat oven to 350°F.
- Roast pork belly in oven-safe pan until crunchy, stirring often.
- Place shallots in a small pan and cover with olive oil. Turn on med heat, frying until shallots are golden. Strain and reserve oil.
- Combine pork belly and shallots. Season to taste.
- Boil a small pot of salted water.Add peas, blanch for 1 min. Prepare ice water bath. Transfer peas to ice bath. Strain and remove.
- Purée peas with 1 oz ice water until smooth. Season to taste. Strain and refrigerate.
- In a small saucepan over low heat gently reduce blood orange juice to consistency of syrup.
- Pat scallops dry and season with salt and pepper to taste.
- In a small pan over medium-high, heat 1/8 cup of shallot-infused olive oil until shimmering.
- Gently place scallops in pan and sear until about 80 per cent cooked. Turn and remove from heat, let scallops rest in pan.
- Garnish plate with crumble, purée and sauce. Top with scallops.
Yield 5 servings
