Executive Chef Steve Rutherford from the Westin Bayshore shares a spicy holiday feast recipe featuring scallops and pork belly on Global News Morning Weekend BC.
It's a spicy holiday feast for your guests to enjoy, and Executive Chef Steve Rutherford from the Westin Bayshore joins Jennifer Palma on Global News Morning Weekend BC to show how to make it. Steve Rutherford, executive chef at Fanny Bay Oyster Bar and Shellfish Market, shows us how to make scallops and pork belly . Mix water, brown sugar, and salt in a shallow baking dish until sugar is dissolved. Stir in garlic and ginger. Pour liquid over pork belly making sure it is submerged completely.
Add more water to top off if necessary. For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen. Roast pork belly for 30 minutes on the middle rack in a heavy, oven-safe pan or skillet, skin side up. Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through – at least a few hours and up to 2 days. Combine vinegar, water, brown sugar, chili powder, mustard seed, celery seed, paprika, and salt, in a sauce pot and bring to a boil. Cut apples in about 1-inch pieces or as desired Add to the liquid and cook for about 30 minutes until the apples begin to break down and most of the liquid has cooked off. Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to blot as much moisture as possible off the tops of the scallops. Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Season the scallops on both sides with salt. Add the oil to the very hot skillet. Place the scallops in a single layer, leaving about ½ inch between each scallop. Cook for 3 minutes without touching. Starting with the first scallop that was placed in the skillet, flip each scallop. Cook for 1 to 3 minutes more, until the scallops feel just slightly springy when pressed. Transfer to a clean plate
RECIPE HOLIDAY FEAST CHEF SCALLOPS PORK BELLY
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