Slow-roast belly of pork
Season and roast your pork belly to perfection and let the flavours speak for themselves
Seared scallops with flavoured greens
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 2 tbsp rapeseed oil
- 3 shallotsdiced
- 2 garlic clovescrushed
- zest and juice 2 lemons
- 300g dark greenssuch as cavalo nero or kale, stalks removed then shredded
- 50g anchovieschopped
- 9 large scallopsroe removed and halved horizontally
- knob of butter
Nutrition: per serving
- kcal146
- fat8g
- saturates2g
- carbs1g
- sugars1g
- fibre2g
- protein18g
- salt1.33glow
Method
step 1
Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
step 2
Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.
