PAN-SEARED SCALLOPS AND PORK BELLY WITH POMEGRANATE AGRODOLCE AND BEURRE BLANC
Steps:
- Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops.
- Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute.
- Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate.
- In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
- Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified.
- In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
- Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.
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Bruce Morrison
m.bruce9@hotmail.comThis dish was too rich for my taste, but the flavors were good.
ROSHAN BUDHA MAGAR
r@gmail.comThe scallops were a little overcooked, but the pork belly was excellent.
Lavine Lav
l92@yahoo.comThis dish was easy to make and turned out great! I will definitely be making this again.
Answer Khan
khan-a@hotmail.comThis was a great recipe! The scallops were tender and juicy, and the pork belly was crispy and flavorful. The sauce was also very good.
Doris Flora
d.flora@hotmail.comI thought this dish was amazing! The scallops were cooked perfectly and the pork belly was crispy and flavorful. The sauce was also delicious.
Forex Giveaway
forex_giveaway@gmail.comThe scallops were perfectly cooked and the pork belly was crispy. The sauce was a bit too sweet for my taste, but overall it was a good dish.
Aqib Hussain
ha97@aol.comThis dish was a bit too rich for my taste, but the flavors were good.
Taiwo Yewande
yewande.taiwo@gmail.comThe scallops were a little overcooked, but the pork belly was excellent. The sauce was also very good.
Andrew
andrew@gmail.comThis dish was easy to make and turned out great! The scallops were cooked perfectly and the pork belly was crispy and flavorful. The sauce was also delicious. I will definitely be making this again.
Muhammad Attullah Muhammad Attullah
attullahm76@yahoo.comI made this dish for a dinner party and it was a huge hit! Everyone loved the scallops and pork belly, and the sauce was the perfect complement. I will definitely be making this again.
cayden saavedra
cayden.s@yahoo.comThe combination of flavors in this dish was amazing! The scallops were tender and juicy, the pork belly was crispy and flavorful, and the sauce was sweet and tangy. I highly recommend this recipe.
Diego
diego17@yahoo.comThese scallops and pork belly were cooked to perfection! The pomegranate agrodolce and beurre blanc were the perfect finishing touches. I will definitely be making this dish again.