Scallop with sous vide pork belly

  • Scallop with pork belly sous videJakobsmuschel Schweinebauch Chrisophschmah
Author:
Christoph Schmah
Preparation time:
1 hour
Cooking time:
40 hours 20 minutes
Level of difficulty:
2.01
Ingredients

Corn puree:
400 g frozen sweet corn
2 Shallots
Salt, sugar
Chicken stock

Popcorn:
20 g Popcorn
Vegetable oil
Sugar

Pork belly (sous vide):
200 g pork belly
Vegetable oil
Rosemary
Juniper berries
White pepper
Allspice

Scallop:
4 Norwegian scallops in their shells
Olive oil
Salt, pepper
Butter
Rosemary
 
Miniature corn cobs (sous vide):

12 Miniature corn cobs
Chicken stock
Salt, sugar
Butter

Preparation

Scallops:
Take the scallops out of the shell and remove the roe. Rinse and clean in cold water. Place on dry paper and place on ice.

Pork belly (sous vide):
Remove the rind. Remove the ribs, trimmings and sinews and cut to size. Place in a vacuum bag, season with rosemary, juniper berries, pepper, allspice and a bit of salt. Add a bit of vegetable oil and vacuum. As a precaution vacuum in a second bag. Then cook sous vide at 62 °C for 40 hours in the fusionchef sous vide water bath.

Corn puree:
Sauté the shallots, add the frozen corn, season with salt and sugar, fill up with chicken stock. Cook with the lid on until tender. Finely puree in the food processor and pass it through a fine sieve.

Season to taste and cool on ice.

Miniature corn cobs (sous vide):
Cut the corn to size and vacuum with salt, sugar and butter. Cook sous vide in a fusionchef sous vide water bath at 85 °C for approx. 15 -20 minutes. Cool in ice water.

Popcorn:
Fill a small sauce pan until the bottom is covered, add the popcorn and let it pop. Season with sugar and slightly caramelize.

Garnish:
Garnish with jus, beurre blanc and Affila cress.

Finalize:
Warm the pork belly in the jus. Season the scallop with salt and pepper. Sear in a bit of olive oil and sauté until glazed. Baste a couple of times with a bit of butter and rosemary.

This recipe was generously provided by Christoph Schmah.