Tuesday, September 10, 2013
Bite with Belkys: Scallops with pork belly, cipollini onions and white balsamic syrup
If you can't decide what to have for dinner, one chef suggests seafood. Scallops, with a creative flair, is on the menu. Time to grab a Bite with Belkys.
The Restaurant: La Brochette Bistro in Cooper City
The Dish: Scallops with Pork Belly, Cipollini Onions and White Balsamic Syrup.
6 Jumbo Dry Sea Scallops
6 Cipollini onions
1/8 cup white balsamic vinegar
1/8 cup sugar
Red Pepper flakes, a pinch
1 tbs. fresh Ginger (juice)
1/2 cup red and yellow peppers
2 tbs. Extra Virgin Olive Oil
6 slices pork belly
Method of Preparation:
-Start by putting the Cipollini onions in a pot and add vinegar, sugar, a pinch of red pepper flakes. Grate some fresh ginger and squeeze the juice into the pot. Now add julienned red and yellow peppers to the pot for extra color and flavor. Cook them until they caramelize.
-For the syrup, add white balsamic vinegar, sugar and a sprig of Rosemary to a separate pot over high heat. Cook for about half an hour, until it reduces down to a golden brown honey-like consistency.
-Now, sprinkle the scallops with salt and pepper then dust them with flour. Put olive oil in a skillet and turn on high heat. Sear the scallops until golden brown- about a minute on each side Finish the scallops in a 350 degree oven for another 4-5 minutes.
- Fry sliced pork belly until crispy on both sides.
Chef Aboud uses tri-colored mashed potatoes as a bed for his scallops. (Make 3 kinds of mashed potatoes out of purple, sweet and russet potatoes) Put a scoop of each color on the plate- then add a scallop on top of each potato scoop- then the onions and peppers on top of the scallops. Drizzle the balsamic syrup over the top and garnish with microgreens. Add steamed vegetables of your choice to the plate and serve.
Serving suggestion: Sauvignon Blanc, Charles Krug
La Brochette Bistro
2635 N. Hiatus Rd.
Cooper City, Fl. 33026