Scallops And Pork Belly Recipe

Prepare the Pork Belly

Preheat the oven to 300°F (150°C). Score the skin of the pork belly and season with salt and pepper. Place in a roasting pan and cook for 2.5 - 3 hours until tender. Let cool slightly and slice.

Sear the Scallops

Pat the scallops dry and season with salt and pepper. In a skillet over medium-high heat, add a little oil and sear scallops for about 2-3 minutes on each side until golden brown. Remove from heat.

Make the Glaze

In a small saucepan, combine hoisin sauce, maple syrup, soy sauce, minced garlic, and ginger. Heat over medium heat until simmering. Reduce heat and let it thicken for about 5 minutes.

Prepare the Potatoes

Peel and chop the Yukon Gold potatoes. Boil in salted water until tender, about 20 minutes. Drain and return to pot.

Make the Purée

Add heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.

Sauté Bok Choy and Corn

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add bok choy and corn, cooking until bok choy is wilted and corn is tender, about 5 minutes.