More In The Kitchen
Seared Sea Scallops with salt pork, glazed turnips,
Updated: Monday, January 13 2014, 04:15 PM CST
Executive Chef Jordan Coffey, American Harvest Eatery
FOR THE PORK
1/2 lbs. salt pork belly
1cup chicken stock
1 cup maple syrup
FOR THE PEACHES
1 cup sherry vinegar
1 cup honey
FOR THE TURNIPS
1 tbsp olive oil
Salt and pepper
- Sear the pork belly in a cast iron skillet on all sides. Put in a deep pan and poor all other ingredients over the pork. Cover and braise in the oven and 350 for 2.5 hours. Remove from the liquid and chill.
-Combine vinegar and honey. Wedge the peaches and pour the mixture over them. Let sit in cooler more than 24 hours.
-Dice turnips. Toss in oil and season. Roast on an even surface at 350 for ten minutes
FOR THE COMPLETE DISH
Sear the scallops and pork until golden brown and place in oven at 400 for four minutes. Warm the turnips in a saute pan. Place turnips on the plate and then stack the scallops and belly on tops. Garnish with the peaches and serve.
This recipe aired 10/02/12.