Caramelised Loch Fyne scallops, confit of pork belly, orange and ginger dressing – by Simon Young

25 April 2007
Caramelised Loch Fyne scallops, confit of pork belly, orange and ginger dressing – by Simon Young

(Serves 10)

30 medium Loch Fyne scallops, cleaned and roe removed
2kg pork belly, skin removed
500ml teriyaki marinade
2 litres duck fat
250ml orange juice
100ml sesame oil
1 knob fresh ginger, peeled and grated
25ml rice wine vinegar
Chinese five spice
2tbs honey
1 bunch coriander, chopped
Black and white sesame seeds


Marinate the pork belly overnight in teriyaki marinade. Remove from the marinade and place into a deep pan and cover with duck fat. Cover with a lid or tin foil and braise in the oven on 140°C for about two hours until tender. It should be soft to the touch.

Line a mini terrine mould with clingfilm and pack the pork belly in large lengths into it. Fold over the clingfilm and refrigerate overnight.

Put the orange juice, grated ginger, rice wine vinegar, a pinch of five spice and honey in a mixing bowl and blend with a hand blender. Slowly add the sesame oil until lightly emulsified. Taste and season accordingly.

Place some of the teriyaki marinade from the pork belly into a pan with some sugar and bring to the boil for a couple of minutes. Remove the pork belly from the terrine and cut two nice slices per portion and arrange on to a grill tray. Brush the reduced marinade over the top and put to one side.

Pour a tiny amount of olive oil into a hot non-stick pan, lightly season the scallops and place into the pan. Do not put too many in at once as they will boil rather than caramelise.

Pan-fry the first side for two minutes and turn over for another two minutes. Turn back over on to the first side to ensure a good caramelised colour and place on to a plate. Grill the pork belly slices on one side until hot.

Arrange a scallop on a plate and rest a slice of terrine against it. Then another scallop and another slice of terrine.

Drizzle the orange and ginger dressing around and sprinkle some white and black sesame seeds around.

By Simon Young, executive chef, Jumeriah Carlton Tower, London

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