Seared scallops with crisp belly pork, pickled apple puree, toasted hazlenuts

 
You will need 3 king scallops, roe removed

1 piece belly pork braised for 3 hours in chicken stock, pressed over nite

100g Demerara sugar

100ml red wine

3tbsp red wine vinegar

6 mustard seeds

1strip lemon zest

Pinch all-spice

1 clove

Bring to the boil in a non reactive pan, add 3 peeled and 1/3rd apples poach in the liquor until cooked and allow to cool,

Drain the apples and puree, place in a piping bag

1tbsp toasted hazlenuts

1tbsp hazelnut oil

Pluche of pea shoots and red amarythn

Strips of raw apple grany smith

To serve

Slice a neat strip of belly pork, trim the rind off, sear in a hot pan until nice and golden turn over and reapeat.

Remove the belly from the pan and now return to the heat and sear the scallops for 2mins, turn over add a nob of butter and finish on the side of the stove for 1min.

 On the plate make two line of puree place the belly in the middle, garnish with hazlenuts and apple and the pea shoots,

Place the scallops on top, and drizzle with the hazelnut oil.