Scallops, Pork Belly, Cauliflower

Scallops, Pork Belly, Cauliflower

A delicious combination of seared scallops, five spiced pork belly, cauliflower purée, apple and burnt lime.

Great as a starter, any left over pork belly makes the prefect sandwich the following day!

Scallops, Pork Belly, Cauliflower
Serves 2


For the Scallops, Lime and Apple: 6 Scallops, Sea Salt, Rapeseed Oil, 1 Lime (Segmented), 1 Green Apple (Cut into Batons), 2tsp Icing Sugar

For the Cauliflower: 1 Cauliflower (Cut into Segments, Stalk Removed), 1tbsp Unsalted Butter, 300ml Milk, 2tbsp Olive Oil, Sea Salt, Nutmeg, Ground White Pepper

For the Pork Belly: 4 Slices Pork Belly (Boneless), 4tsp Five Spice Powder, Sea Salt, Black Pepper


1) First cook the pork belly. Coat the slices in a liberal amount of five spice powder, a little sea salt and a good grind of black pepper. Place on a baking tray and cover with foil. Roast in an oven at 180c for around 1 1/2 hours or until tender. The belly can be cooked in advance and reheated in a hot oven before serving.

2) Next prepare the cauliflower purée. Sauté the cauliflower in the butter and olive oil in a large pan over a medium to high heat until slightly golden. Add the milk and cover. Simmer the cauliflower until tender (around 10 minutes). Strain the cauliflower (retaining the milk) into a blender. Blend to a smooth purée – adding enough milk until the desired consistency is achieved. Season to taste with sea salt, white pepper and grated nutmeg.

3) Coat the lime segments in a little icing sugar and quickly toast in a very hot non-stick frying pan to char the outside and remove. Add a little olive oil to the pan, season the scallops and sear over a high heat for around 2 minutes each side or until just cooked through.

4) Serve the scallops with the cauliflower purée, some slices of the pork belly, apple slices, and charred lime segments.



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