Ingredients
- 7 tablespoon extra-virgin olive oil
- 12 tablespoon medium diver-caught sea scallops
- 12 tablespoon pieces roasted pork belly, recipe follows
- 1/2 cup vietnamese lime sauce, recipe follows
- 1 cup arugula
- 7 tablespoon extra-virgin olive oil
- 12 tablespoon medium diver-caught sea scallops
- 12 tablespoon pieces roasted pork belly, recipe follows
- 1/2 cup vietnamese lime sauce, recipe follows
- 1 cup arugula
- 3 pound pork belly
- 2 tablespoon sugar
- 4 tablespoon sea salt
- 2 tablespoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil
- 7 tablespoon extra-virgin olive oil
- 12 tablespoon medium diver-caught sea scallops
- 12 tablespoon pieces roasted pork belly, recipe follows
- 1/2 cup vietnamese lime sauce, recipe follows
- 1 cup arugula
- 3 pound pork belly
- 2 tablespoon sugar
- 4 tablespoon sea salt
- 2 tablespoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil
- 4 tablespoon sugar, divided
- 2 stalk ramps or cloves garlic, minced
- 2 stalk fresno chiles, stemmed (1 whole and 1 sliced into thin rings)
- 4 tablespoon fish sauce
- 2 tablespoon fresh lime juice
- 2 tablespoon cilantro
Preparation
Baking Directions:
In a skillet over medium heat, heat 4 tablespoons of the olive oil.
Add pork belly and sear both sides until golden brown, about 10 minutes total.
Transfer to a plate and cover to keep warm.
In the same skillet, over medium-high heat, heat the remaining 3 tablespoons olive oil.
Add the scallops and cook, turning once, until golden brown on the outside and opaque throughout, about 2 to 3 minutes per side.
Transfer to a plate.
To serve, place scallops and pork belly on a large platter.
Spoon the sauce over the scallops and pork belly.
Garnish with arugula.
Serve immediately and enjoy!For pork belly:Preheat oven to 300 degrees.
Season pork belly with sugar, salt and pepper.
Smear roasting pan with olive oil so that the belly does not stick.
Place the pork belly in the prepared roasting pan and place the pan in the oven.
Cook until tender, about 7 hours.
Let cool and remove from pan.
Let chill overnight.
When ready to use, slice pork belly into 1 1/2 to 2 inch cubes, or into 12 pieces.
For Vietnamese lime sauce:Pile 1 tablespoon of sugar, ramps or garlic, and the whole chile on a cutting board and roughly chop everything together.
Using the side of the knife, scrape the chile mixture into a rough paste.
Transfer the paste to a medium bowl and whisk in remaining 3 tablespoons of sugar and 1 cup warm water until the sugar dissolves, about 30 seconds.
Whisk in fish sauce, lime juice, sliced chiles and cilantro.
Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to come together; stir well before serving.
Reserve ½ cup for recipe.
Remaining sauce will keep for up to 2 weeks in the refrigerator.
