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st. patrick's day
2005 | 2001

richard corrigan
   


Native Scallops with Pork Belly and Spiced Carrots
Chef Richard Corrigan of Lindsay House – London, UK
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
    Pork belly
  • 1 large pork belly (9-11 pounds)
  • 1 Tablespoon unsalted butter
  • 4 onions, finely sliced
  • ½ head of celery, finely sliced
  • 1 star anise
  • 3 cardamom seeds
  • ½ Tablespoon fresh ginger, chopped
  • 2 cloves of garlic, crushed
  • 1/3 bunch fresh thyme
  • 1/3 bunch fresh marjoram
  • 1 quart chicken stock
  • 2 ½ cups port
  • 4 ounces blossom honey
  • 2 cups of soy sauce
  • 1 ½ Tablespoons balsamic vinegar (8 year old)
  • Unsalted butter
  • 1 Tablespoon balsamic vinegar (20 year old)

    Carrot puree
  • 5 large carrots
  • 1 Tablespoon unsalted butter
  • 1 teaspoon Demerara sugar
  • 2 star anise
  • 2 cardamom seeds, crushed
  • Double cream
  • Salt and pepper

    Carrot-butter sauce
  • 8 baby carrots
  • 1 Tablespoon Gewurztraminer white wine
  • 2 Tablespoons heavy cream
  • 1 Tablespoon unsalted butter
  • Salt & white pepper
  • Leaves of 1 bunch of chervil

    Scallops
  • 8 large scallops
  • Vegetable oil
  • Salt & white pepper

Method:

For pork belly:
Soak pork belly overnight in water. Preheat oven to 250°F. Melt 1 Tablespoon butter in a large sauté pan and slowly cook onions and celery until caramelized. Place the pork belly skin-side down in a sauté pan and sear it on all sides over a high flame. When browned, add pork to onions and celery, along with star anise, 3 cardamom seeds, ginger, garlic, and herbs. Add chicken stock, port, honey, soy sauce and balsamic vinegar. Braise pork slowly in oven for 2 –2 ½ hours. When cooked remove it from the pan and place it in a container. Press it down with heavy weights and refrigerate overnight.

For carrot puree:
In a medium saucepan, cook carrots in water with butter and sugar, along with star anise and cardamom seeds. When cooked, remove carrots from liquid and puree them to a smooth paste, reserving the cooking liquor in pan. Add a touch of cream to puree, season to taste, and then pass through a fine sieve.

For carrot-butter sauce:
Place baby carrots in the reserved carrot stock and cook for 5-6 minutes until soft. Remove carrots, keeping them warm on the side, and reduce carrot liquid by half. Add Gewurztraminer, reduce again by half; then add cream and reduce by a third. Whisk in butter, season to taste, and then pass sauce through a fine sieve.

To serve:
Slice pork belly lengthwise. Heat a little butter in a sauté pan and caramelize pork slices. Deglaze pan with a splash of balsamic vinegar and set aside. Sear scallops in a little vegetable oil, caramelising them on one side for 2-3 minutes until they are golden brown; turning over and searing scallops on other side. Leave them to rest for 1-2 minutes.

Warm through the carrot puree and place a large teardrop on a plate. Place the pork beside this, with the scallops on top. Warm through the baby carrots in a little butter, season them lightly and arrange these around the plate. Then warm the carrot-butter sauce through, adding chervil at the last minute. Check the seasoning and drizzle sauce around the scallops.


 


 Published: April 2004
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