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.



Scallop, Pineapple, Cauliflower, Chive


Scallop with Pineapple, Chive Oil and Caramelised Cauliflower Purée.

Up until about a year ago I was obsessed with scallops – ordering them everywhere I went. But it was all too much of a good thing and I quickly went off them. Flicking back through the pages of Momofuku I stumbled across a dish of raw scallop with dashi and pineapple. Distaste aside, I knew this was the basis of a cracking little canapé.

Fearing I may be throwing myself in at the deep end by serving the scallop raw and with a shortage of dashi, I paired seared scallop with finely diced pineapple, chive oil and a little caramelised cauliflower purée. The slight tartness of the pineapple cutting through the sweetness of the scallop and cauliflower – a little smoked Maldon sea salt perfectly enhances the flavour of the scallop.

When cooked well the scallop is a glorious thing, but consume one which has been under or over cooked and you may well be put off for life. The secret is to sear them in a screaming hot pan to achieve a good crust on the outside, flipping them after only 30 seconds to 1 minute – anything more and you risk them being overdone.

Served in the shell, this makes a fantastic canapé but would scale up well for a starter or main.

Scallops, Pineapple, Cauliflower, Chive
Makes 6 Canapés

6 Fresh Scallops
1/2 Pineapple Finely Diced
1 Small Bunch Chives
75ml Rapeseed Oil
1 Cauliflower into Florets
25g Butter
50ml Milk
Lemon Juice
Smoked Maldon Sea Salt
White Pepper


1) To make the cauliflower purée: Par-boil the cauliflower and pat dry. Melt the butter in a large frying pan and sauté the cauliflower for 10 minutes or until golden brown. Transfer to a blender and blend with the milk to form a smooth purée. Pass through a fine sieve. Season to taste with salt and a little white pepper and keep warm.

2) To make the chive oil: Combine the chives and rapeseed oil in a small blender or spice grinder. Pulse until smooth and well combined.

3) Heat a little olive oil in a large pan and sear the scallops over a high heat for 30 seconds to 1 minute each side. Meanwhile, combine the chopped pineapple with a little lemon juice.

4) To serve: Place the scallop on top of the cauliflower purée, spooning a little chive oil and chopped pineapple on top and around the scallop. Sprinkle with a little smoked sea salt to finish.