SEARED SCALLOPS, CURED PORK BELLY WITH POMEGRANATE MOLASSES AND CHILI GARLIC DRIZZLE

Seared Scallops, Cured Pork Belly with Pomegranate Molasses and Chili Garlic Drizzle image

Categories Sauté Pork Fish Roast Appetizer

Number Of Ingredients 24

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Ingredients

12 pieces fresh 10/20 scallops, abductor muscle removed*
12 pieces 2-inch by 2-inch by 1-inch thick slices of braised pork belly, recipe follows
2 tablespoons canola oil, divided
3 tablespoons chile garlic oil, garnish, recipe follows
1 tablespoon pomegranate molasses, garnish
1 bunch micro greens/herbs, garnish
1 salt and pepper, as needed
1 pound uncut bacon slab
1 cup water
1/4 cup soy sauce
1/4 cup aji mirin
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 pieces star anise
1 piece cinnamon stick
2 pieces bay leaves
1 teaspoon whole peppercorns
1 stalk lemongrass
1/2 cup canola oil
1 tablespoon sesame oil
3 pieces garlic cloves, finely chopped
2 tablespoons green onions, minced
1 tablespoon fish sauce
5 pieces red Fresno chilies, stems removed and coarsely pureed in a food processor

Steps:

* The abductor muscle is also called the foot. It is a small rectangular tab of fibrous muscle attached to the side of some scallops.
OVERVIEW -- Season scallops with salt and pepper. Set aside. In a sauté pan over medium heat add 1 tablespoon oil and heat until just shimmering. Add scallops and sear for 2 minutes or until golden brown. Flip and sear for an additional minute or until slightly opaque in the center. Set scallops aside. In a clean saute pan over medium high heat add oil and sear chilled pork belly for 1 to 2 minutes on each side or until crispy and heated through. To serve alternate scallops and pork belly on a serving platter, drizzle with garlic chile oil and pomegranate molasses. Garnish with micro greens.
BRAISED PORK BELLY -- Preheat oven to 250 degrees F. Place bacon slab in a dutch oven or roasting pan. Add water, soy, aji mirin and vinegar. Sprinkle in the brown sugar, peppercorns, star anise, cinnamon stick and bay leaf. Cover tightly (use a couple layers of tinfoil if you don't have a heavy lid for your dish) and roast in the oven 3-4 hours. Remove from oven, uncover and let cool in the liquid until it reaches room temperature. Once cool, put it in a Ziploc bag and refrigerate overnight.
CHILE GARLIC DRIZZLE -- Peel outer 2 layers of lemongrass. Trim top two-thirds (skinny part) and discard. Trim very bottom root end. Cut lemongrass in half lengthwise and then finely slice lemongrass into very thin half moons. Place canola and sesame oil together in small saucepan over low heat. Add lemongrass. Cook on low for 15-20 minutes or until small bubbles from the lemongrass subside. Remove from heat and cool for 10 minutes. Add garlic, green onion, fish sauce and chilies. Stir well and allow to sit 30 minutes. Transfer to a small mason jar with a tight fitting lid and use as needed.