Recipe: Pork belly and seared scallops

Planning a party to welcome spring back into your life? This tasty little treat is sure to be a hit and, best of all, it’s quick and simple!

1 tablespoon olive oil
1 teaspoon salt
500g organic pork belly
2 cinnamon sticks
1 apple, quartered
Sprinkle salt
½ cup water

1 tablespoon coconut oil
8 Scallops
Pinch of salt
Fennel Salad
1 apple, julienne,
1 baby bulb fennel, julienne
Handful baby watercress
½ lemon, juiced
1 tablespoon olive oil
Salt to taste

Preheat oven to 200 degrees Celsius. Ensure the skin on the pork is dry then rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
Turn the temperature down to 170 degrees Celsius. Add the apple, cinnamon sticks, a pinch of salt and water to the roasting pan and roast in oven for 1.5 hours. If the water dries up during this time, add another half a cup. Remove from oven and rest. To make the apple and fennel salad, toss all the ingredients together and place a small bundle of the salad on the side of the serving plates. For the scallops, heat coconut oil in a small frying pan over high heat, ensure that the scallops are dry and sear each side for 30 seconds. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad. Place the scallop on top of the pork and serve immediately.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.



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