Mark Jordan’s Pan Roasted Scallops with Pulled Pork

For the pork:
500g ham
1 carrot
1 bulb of garlic
1 onion
1 leek
1 tablespoon Worcester sauce 
50g brown sugar 
50ml malt vinegar 
1 tablespoon Dijon mustard 
    For the foam:
    1 celeriac, peeled and diced
    1 leek, sliced
    1 small onion, peeled and diced
    1 clove garlic, peeled
    100ml double cream 
    100ml milk
    200ml chicken stock  
    Salt & pepper 
      For the scallops:
      6 Large scallops, roe removed and cleaned
      15ml veg oil
      50g butter
      1 lemon
        To garnish:
        1 Granny Smith apple, thinly sliced
        Truffle shavings
        Pea shoots 

          Place the ham into a large saucepan filled with water with the carrot, leek, garlic and onion. Bring to boil and simmer for about 3 – 4 hours or until the pork is super soft. Remove the ham from the liquid and shred with a fork trying to remove the fatty bits.

          Place the ham meat into another saucepan and add the Worcester sauce, brown sauce, malt vinegar and Dijon mustard. Mix well over a medium heat until all is well mixed. Allow to cool, then roll into a sausage, wrap in cling film and place in the fridge to set.

          Next move onto the espuma. Peel and chop the celeriac and place in a saucepan. Chop the onion, leek and garlic and also place into the saucepan. Add a little oil, place over a medium low heat and gently fry. Add the double cream, milk and the chicken stock, bring the mixture to a boil and simmer until the celeriac is nice and soft. Remove from the heat, place into a blender and purée until nice and smooth. Adjust the seasoning and pour into the espuma gun. Add 2-3 gas cartridges. Keep warm.

          Place a hot frying pan onto a medium heat and add a few drops of oil.  When the oil is hot gently place the scallops into the pan and colour on one side for about 2 minutes or until golden brown. Flip them over and add a good knob of butter and some lemon juice. After 1 minute remove from the heat and allow the scallops to remain in the butter mixture.

          To serve: cut a nice slice of the ham terrine and place in the centre of a bowl. Shake the espuma gun really well then gently pipe a nice dome of celeriac puree onto the terrine. Sit a scallop into the centre then slice the apple into batons and sprinkle onto the scallop. Using a microphone shave the truffle liberally onto the dish and garnish with a few peashoots.

          Recipe listed on James Martin Chef

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