Recipe: Spicy scallops and pork belly

Steve Rutherford, executive chef at Fanny Bay Oyster Bar and Shellfish Market, shows us how to make scallops and pork belly.

Pork Belly Brine

· ½ a piece of pork belly

· 2 cups water, more if needed

· 1 cup brown sugar

· 2 tablespoons kosher salt

· 3 cloves garlic, gently crushed

· 3 slices fresh ginger, gently crushed

Method

Mix water, brown sugar, and salt in a shallow baking dish until sugar is dissolved. Stir in garlic and ginger.

Pour liquid over pork belly making sure it is submerged completely. Add more water to top off if necessary.

Let’s sit overnight or for 8 hours in the fridge. When ready, take out and cook.

Roast Pork Belly

· Remove pork belly from brine

· Preheat oven to 450°F.

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· Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up.

· Reduce heat to 275°F and roast for an hour or more, until tender but not mushy.

· Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days.

· Cut into 1inch by inch cubes for frying.

Apple Mustard

Ingredients

· 3lbs green apples

· Half a medium onion diced

· 250ml cider vinegar

· 250ml water

· 125g brown sugar

· 1/4 tsp chili powder

· 2 tbsp mustard seed

· 1 tbsp celery seed

· 1/2 tsp paprika

· 1 tsp salt

Method

· Combine vinegar, water, brown sugar, chili powder, mustard seed, celery seed, paprika, and salt, in a sauce pot and bring to a boil.

· Peel 3lbs of green apples and take out the cores.

· Cut apples in about 1-inch pieces or as desired

· Add to the liquid and cook for about 30 minutes until the apples begin to break down and most of the liquid has cooked off.

Seared Scallops

Ingredients

· 4 pieces scallops

· 1 tbs canola oil

· Salt

Method

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops.

Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Season the scallops on both sides with salt.

Add the oil to the very hot skillet. Place the scallops in a single layer, leaving about ½ inch between each scallop. Cook for 3 minutes without touching.

Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. Transfer to a clean plate.