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.
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
salt and pepper to taste
1. Preheat oven to 350°F.
2. Roast pork belly in oven-safe pan until crunchy, stirring often.
3. Place shallots in a small pan and cover with olive oil. Turn on med heat, frying until shallots are golden. Strain and reserve oil.
4. Combine pork belly and shallots. Season to taste.
5. 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.
6. Purée peas with 1 oz ice water until smooth. Season to taste. Strain and refrigerate.
7. In a small saucepan over low heat gently reduce blood orange juice to consistency of syrup.
8. Pat scallops dry and season with salt and pepper to taste.
9. In a small pan over medium-high, heat 1/8 cup of shallot-infused olive oil until shimmering.
10. Gently place scallops in pan and sear until about 80 per cent cooked. Turn and remove from heat, let scallops rest in pan.
11. Garnish plate with crumble, purée and sauce. Top with scallops.
Yield 5 servings