Slow-roast belly of pork
Season and roast your pork belly to perfection and let the flavours speak for themselves
Seared scallops with flavoured greens
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
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Ingredients
- 2 tbsp rapeseed oil
- 3 shallots, diced
- 2 garlic cloves, crushed
- zest and juice 2 lemons
- 300g dark greens, such as cavalo nero or kale, stalks removed then shredded
- 50g anchovies, chopped
- 9 large scallops, roe removed and halved horizontally
- knob of butter
Method
- STEP 1
Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
- STEP 2
Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.
