Inn On The Twenty’s Scallops and Pork Belly

Escape the ordinary this summer at the Inn On The Twenty Restaurant with Executive Chef Pete Tindal’s exquisite creation: tender seared scallops nestled alongside succulent apple-braised pork belly. The dish is elevated with a slaw of cabbage, onion, and apples on top. Dive into the delectable duo of seared sea scallops and apple braised pork belly. A perfect harmony of sea meets land on your plate!

Seared Sea Scallops and Apple Braised Pork Belly

Yields 4 portions

Ingredients for Pork Belly:

4 Thick cut pork belly slices
2 cup of Preferred apple cider
2 Bay leaves
1 tbsp black pepper corns
2 tbsp of Brown sugar
2 tbsp Paprika
2 tbsp Dried thyme
2 cup Water
8 U10 Scallops
2 tbsp Vegetable oil

Method for Pork Bell:

1. Mix together brown sugar, paprika, and thyme, and rub onto the pork belly.
2. Wrap the pork belly and place in the fridge for 4 hours or over night. 
3. Place the pork belly in a deep oven safe dish add apple cider, black pepper corns, and bay leaves. 
4. Wrap will foil and place in a preheated oven at 350˚F for 1 hour. 
5. When pork is tender remove from oven and let cool.

Method for Scallops:

1. Place a large frying pan on the stove top at medium to high heat, add vegetable oil to coat bottom of pan.
2. Sear both sides of pork belly for 30 seconds.
3. Once browned, remove and place on serving plates. 
4. Add your 8 scallops and sear on both sides for a minute or until brown. 
5. Remove from pan and place on pork belly with slaw, and serve.

Ingredients for Slaw: 

1 small Red cabbage
1 small Green cabbage
1 small Red onion
2 Granny smith apples
¼ cup Apple cider vinegar
¼ cup Olive oil
Salt and pepper to taste

Method for Slaw: 

1. Julienne cabbages, apples, and red onion. 
2. Place in a bowl and add apple cider vinegar, olive oil and salt and pepper to taste.