Recipes for the Season Scallop + Pork Belly

Serves 6-8

PARSNIP PURÉE

6 parsnips, peeled and chopped

1 quart heavy cream

Salt, to taste

1. Slow cook the parsnips in heavy cream until tender. Set aside to cool for 30 minutes.

2. Strain the parsnips and reserve the cream.

3. Use a blender to purée the parsnips, adding some more cream, and blend until smooth. Add salt to taste.

4. Hold for service, or chill to reheat at a later time.

TRUFFLE HOLLANDAISE

2 oz pasteurized egg yolks

2 oz white wine, reduced

8 oz butter, melted

Lemon juice, to taste

Salt, to taste

White truffle oil, to taste (Tip: use real truffle oil without additives or flavoring, like the Urbani Truffle Unico line.)

Hot water, if needed

1. Place pasteurized egg yolks in the blender.

2. Turn on medium-low speed and add hot wine reduction.

3. Turn the speed up and slowly add the hot butter until the sauce thickens. If the purée is too thick, add a little hot water to thin for desired consistency.

4. Add lemon juice, salt and your favorite truffle oil.

5. Turn off the blender and taste. Make any flavor adjustment to your taste.

6. Keep in a warm place.

SEARED SCALLOP + MT. VIEW RANCH PORK BELLY

6-8 U/10 dry pack fresh scallops

6-8 pork belly strips, 1-inch wide, 3-inches long, ¼-inch thick

1. Grill or sear the pork belly. Cut the length in half and keep it hot.

2. Season scallops with salt, and pan sear until golden brown on each side.

3. Remove the scallops and place on a resting rack.

4. Place a dollop of hot parsnip purée in the center of your dish. Repeat for as many servings as you’re plating.

5. Place one piece of pork belly on the purée and push it down to set.

6. Place a scallop on each pork belly, then place the other half of the pork belly on top of the scallop.

7. Top with truffle hollandaise sauce, and garnish with micro radish, chive or parsley and serve. Bon appetit!