Best Seared Scallops Cured Pork Belly With Pomegranate Molasses And Chili Garlic Drizzle Recipes

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.

SEARED SCALLOPS WITH POMEGRANATE SAUCE

Steps:

• Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
• Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
• Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
• Rinse scallops; pat dry.
• Heat oil in a cast-iron skillet over medium-high heat.
• Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
• Add scallops to pan; cook 2 minutes on each side or until done.
• Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
• Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.