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Pork with scallops plated restaurant style
Touria Abada

Pork with scallops

5 from 1 vote
A delicious fine dining pork with scallop recipe, beautiful flavours and plating will wow your guests. Let us show you how.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4
Course: Dinner, Dinner Party, Fine Dining
Cuisine: Dinner Party
Ingredients Method Notes

Ingredients
  

  • 1 Pork oyster shoulder Bone out, approx 1.4kg (see note 1)
  • 2 Sticks Cinnamon
  • 2 Star anise
  • Salt
  • 12 Scallops Roe off, muscle removed
  • 50 g Butter (1.76 oz)
  • 1 Green apple
  • A Handful Micro basil leaves
Cauliflower Puree
  • ½ Cauliflower
  • Full fat milk
  • 25 g Butter (0.88 oz)
  • Salt To taste
Pickled Mustard Seeds
  • 40 g Yellow mustard seeds (1.41 oz)
  • 100 ml Apple cider vinegar (3.5 fl oz)
  • 50 ml Water (1.7 fl oz)
  • 3 tablespoon White sugar
  • Pinch of Salt

Method
 

To prepare your pork:
  1. Preheat your oven to 140 °C / 284 °F.
  2. Take your oven dish and line the base with greaseproof paper.
  3. Season the flesh side of your pork with salt and place into your oven dish skin side up.
  4. Add your cinnamon and star anise to the dish, cover the pork with another piece of greaseproof then seal the dish with tin foil and place into your oven for 4 hours.
  5. Once cooked remove the foil and allow to cool for a bit. Then place a tray on top of the pork and find some weight to press the pork.
  6. Press overnight in the fridge. Pressing over night will help you create the perfect portions. The next day cut into 3cm x 10cm rectangle portions.
To make your cauliflower puree:
  1. Slice your cauliflower and place into a pot, top with milk and place on a low heat to bring to a simmer.
  2. Simmer until the cauliflower is soft, strain off the milk keeping a little in reserve to adjust the thickness of your puree.
  3. Place the cooked cauliflower into a blender with the butter and a pinch of salt and blend until smooth.  Adding a little reserved liquid to adjust the thickness if needed.
To make the pickled mustard seeds:
  1. Place your mustard seeds into a small pot and cover with cold water, place on the heat and bring to the boil.
  2. Strain and repeat the process eight times. This will remove the bitterness from the seeds.
  3. Place the vinegar, water, salt and sugar into a small pan and bring to the boil to dissolve the sugar.
  4. Add the mustard seeds to the pickling liquid. Store in an air tight jar.
To serve:
  1. Heat your oven to 180 °C / 356°F.
  2. Slice your apple into matchstick size sticks and keep in water to stop browning.
  3. Heat a pan with a little oil and place your pork portions skin side down and allow to crackle, pressing them helps this process.
  4. Place into your preheated oven leaving skin side down for 12 minutes to allow the pork to heat through.
  5. Heat another pan on high with a little oil until smoking, season your scallops with a little salt and place into your hot pan. Cook on each side for 2 minutes, add a knob of butter and baste then remove.
  6. Warm up your cauliflower puree and spoon a couple of tablespoons onto your plate.  Take your pork portions from the oven and place onto your plate, add the scallops and spoon a little of the pickled mustard seeds and a drizzle of olive oil.
  7. Garnish with the apple sticks and micro basil.  (Use our image for a guide to plating).
  8. Serve and enjoy!

Notes

Note 1 - This recipe will also work well with pork belly.
Note 2 - For the best presentation press the pork overnight in the fridge.
Leftovers -
  • Leftover pickled mustard seeds can be stored in an air tight jar in the fridge.
  • Use the left over cooked pork in stir-fry's or it will work well pulled in a BBQ sauce for tacos.