Sin City Kitchen News

Sin City Kitchen News February 20, 2018 Sin City Life Media "Sin City Kitchen News"

Peter Rollinson

RECIPES

Seared scallops with twice cooked pork belly Seared Atlantic scallops, twice cooked pork belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto), Cauliflower mash and mushrooms.

Dish type: Pork – Seafood Meal type: Main course Preparation time: 1 day(s)

INGREDIENTS 6 serving(s) Pork Belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto) 300g Free range pork belly 1L Water 100g Sallt 50g Brown sugar 1g Brine salt Cauliflower Puree 1/2 head of cauliflower, florets 5dl Cooking Cream 5 dl Milk Mushrooms 1 punnet Shimiji Mushrooms 1dl rice wine vinegar 30g sugar A few peppercorns To Serve 12 pieces Scallops A small knob of butter Leaves or micro greens to garnish Roasted chicken jus to sauce ( optional)

PREPARATION Pork Belly (can be substituted with ready-made flat Italian Pancetta slices or Prosciutto) Whisk all the ingredients together. Place the Pork belly into the brine solution and brine for 4 days. Remove and rinse thoroughly, place into a vacuum back and sous vide at 70c for 16 hours.

Remove from bag and press overnight. The pork belly can now be portioned into long strips.

Cauliflower Puree Cover the florets with 50/50 milk and cream. Simmer over low heat until tender. Strain off the liquid and liquidise. Season with salt and white pepper.

Mushrooms Combine the rice vinegar, sugar and peppercorns in a small saucepot. Bring to a boil and pour over the mushrooms. Allow to pickle overnight

To Serve Grill the pork belly on one side only until colored and slightly crispy. Have a large nonstick pan over high heat, add a small amount of oil, season the scallops with fine salt and sear. Once the scallops are starting to colour add a small knob of butter to help with the colour and flavour, once reached the desired caramilisation, turn the heat off and turn the scallops.

Remove from pan and drain on absorbent paper.

To serve, smear the cauliflower puree onto a serving plate, place a piece of pork belly across the cauliflower, top with the scallops, scatter the pickled mushrooms around and drizzle some chicken jus if you desire. Garnish with greens of your choice and serve.