Wednesday , July 8 2020
Pan Fried Hand Dived Scallops with Pork Belly and Apple 1

Pan Fried Hand Dived Scallops with Pork Belly and Apple

by Andy Rudd (chef at Stoke Mill at time of print)

Visit www.stokemill.co.uk

Recipe published in Feast, Issue 13 – February 2016

Serves Two

INGREDIENTS

2 scallops
200g of pork belly
dollop of apple purée

juice of 1 lime
olive oil for frying

Method
Confit the pork belly in goose fat for 4 hours on a low heat, then allow to cool. Cut into 1.5cm strips. Fry the strips in the olive oil for about 1 minute until golden, then flip them over and cook for a further minute. Fry the scallops in the olive oil for about 30 seconds until golden, then flip them over and cook for about 30 seconds more. Squeeze over the juice of the lime. Serve straight away, with a little apple purée for decoration

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