Greg Doyle, Grant King, Katrina Kanetani

Seared Scallops with Crisp Pork Belly – Muscovado Dressing

Name: Seared Scallops with Crisp Pork Belly – Muscovado Dressing
Yield: Makes 20 Canapés
Cuisine: Australia
Ingredients: olive oil, for frying; 10 large scallops, without roe; 100 g (3½ oz) pork belly; 4 peppercorns; about 300 g (10½ oz) pork or duck fat, or enough to cover the pork belly; about 300 g (10½ oz) pork or duck fat, or enough to cover the pork belly; 2 tablespoons light muscovado sugar; about 300 g (10½ oz) pork or duck fat, or enough to cover the pork belly; 10 large scallops, without roe; juice of 1 lime; 30 g (1 oz) coarse sea salt; 1 sprig thyme; 1 clove of garlic

Preparation info

Makes
20
Canapés

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Confit of Pork Belly

30 g (1 oz) coarse sea salt
1 sprig thyme

Oceania
Australia
Sydney
Dinner
Starter
Gluten-free

Method

To make the confit of pork belly, bash the salt, thyme, garlic and peppercorns in a mortar and pestle. Rub all over the pork belly, place in a tray and leave in the refrigerator overnight. The following day rinse the pork belly in water until it no longer tastes of salt, then drain and pat dry. Place in a tray with the pork or duck fat, ensuring that the pork is completely cove