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Seared Diver Scallops and Pork Belly With Roasted Red Peppers and Pecan Pesto

Source of Recipe

WKRG


List of Ingredients

Seared Diver Scallops and Pork Belly With Roasted Red Peppers and Pecan Pesto


2 scallops
2 oz roasted pork belly (or substitute slab bacon)
2 Tablespoons of Pesto Sauce
1 Red Bell Pepper (or store bought roasted red peppers)
2 tsp of extra virgin olive oil
½ tsp Kosher salt
¼ tsp ground black pepper


Recipe



For Pesto Sauce

Add three cloves of peeled garlic, 1 Tablespoon of chopped pecans, 2 sprigs of fresh basil, ½ cup of extra virgin olive oil, 2 tablespoons of grated parmesan cheese and salt and pepper to taste. Combine all ingredients into a food processor and blend until it becomes a paste.

Toss the bell pepper in 1 teaspoon of olive oil and grill until completely black on all sides. Place the grilled pepper in a bowl and wrap tight with plastic wrap for five minutes. The steam created from the pepper will allow the chard skin to peel easily away from the pepper. Once all the skin has been removed julienne the pepper and set aside

Season scallops with salt, pepper and one teaspoon of olive oil and sear in a hot non-stick sauté pan until golden brown. Turn the scallops one time and cook for another minute, remove from the pan and set aside. In the another hot pan on medium heat add the pork belly fat side down and cook for three minutes or until crispy turn once and cook for another three minutes.

For presentation smear the sauce on the bottom of the plate and place the pork belly in the center. Add the peppers on top of the pork and scallops on opposite sides.