Pork Lardo Roll
with Caramelized Scallop Powder
Charcutier Jonathan Pridgen of Locust | Nashville, TN
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Cured Pork Lardo:
Coarse sea salt
Pork back fat, trimmed
Caramelized Scallop Powder:
Yield: 1 quart
20 scallops
Yeasted Roll:
Yield: 40 rolls
810 grams all-purpose flour
10 grams granulated sugar
4 grams active dry yeast
50 grams canola oil
35 grams potato flakes
15 grams kosher salt
10 grams milk powder
Melted butter
To Assemble and Serve:
Yield: 1 serving
Melted butter
Orange segment
METHOD
For the Cured Pork Lardo:
Cover bottom of hotel pan with salt. Add pork slab and generously season with additional salt. Cover and let dry-age 6 months.
For Scallop Powder:
Heat a dehydrator to 150°F. Place scallops on a silicone-lined sheet tray. Dehydrate until evenly browned. Transfer to a food processor and blitz until a powder-like consistency is achieved. Set aside.
For the Caramelized Scallop Lardo:
Rinse cure off of Cured Pork Lardo and pat dry. Generously season Cured Pork Lardo with Scallop Powder. Hang in a dry, dark place for at least 2 weeks.
For the Yeasted Roll:
Heat oven to 425°F. In a stand mixer fitted with a dough hook attachment, combine flour, sugar, yeast, and 630 grams water. Mix on low speed until a shaggy dough forms. Let sit 45 minutes at room temperature. Return to stand mixer and add oil, potato flakes, salt, and milk powder. Mix on medium speed until well incorporated. Transfer to a greased container and let sit at room temperature until dough has doubled in size. Once proofed, transfer to a lightly floured surface and portion into 40-gram balls. Transfer to a parchment-lined and greased sheet tray. Let sit at room temperature until dough has doubled in size. Brush dough with butter and bake for 5 minutes, or until internal temperature reaches 200°F. Let cool.
To Assemble and Serve:
On a clean work surface, thinly slice Caramelized Scallop Lardo. Set aside. On a clean work surface, cut top off of Yeasted Roll to create a flat surface. Transfer to a sauté pan over medium heat, cut-side down. Toast until crispy. Brush both sides with butter, then top with Caramelized Scallop Lardo. Slice in half. Transfer to a serving plate and serve with orange segment.
