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Seared Sea Scallops with Braised Pork Belly, Carrot Puree and Pickled Shimeji Mushrooms
12 large Japanese scallops, roe off
Brine
200g caster sugar
300g sea salt
3 cloves
6 black peppercorns
3 bay leaves
2 litres water
Carrot puree
25g butter
3 eshallots, peeled
6 carrots, peeled
2 garlic cloves
250ml chicken stock
Pork belly
200g pork belly
3 bay leaves
1 onion
500ml chicken stock
1 carrot
500ml veal stock
1 celery stick
1 garlic clove
Half bunch of thyme
Pickled shimeji mushrooms
250ml mirin
1 chilli, chopped
1 cm ginger, chopped
25g caster sugar
35ml white vinegar
1 punnet of shimeji mushrooms
1. For the brine bring all the ingredients to a boil, cool and place pork belly in brine solution for 12 hours. For the carrot puree sweat eshallots and garlic in butter, add carrot and cook for 10 minutes. Add chicken stock and cook
carrots until soft. Puree and pass mixture through a fine sieve.
2. Drain pork belly from brine solution. Sweat vegetables in saucepan for 10 minutes. Add both stocks and bring to a boil. Add pork belly and cover with greaseproof paper and simmer for one and a half hours or until belly becomes soft to touch. Remove from stock and cool, ready to be portioned.
3. For the pickle, heat all the ingredients except mushrooms, adding the mushrooms once mixture has cooled.
4. To serve, place portioned pork belly skin side down in a pan to crisp skin. Heat carrot puree, season scallops and sear in pan for 30 seconds both sides.
Place scallops on plate and spoon puree in the middle. Arrange pork belly
and shimeji mushrooms and garnish with fine herbs. Serve with your
favourite sauvignon blanc.
Serves 4
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