Sin City Kitchen News

Peter Rollinson



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)

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
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)


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.

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s