Scallop & Pork Belly Open Sandwich

Preparation time

10 Minutes

Cooking time

20 Minutes

Serves

12 pieces

As scallops and pork belly are not commonly paired with homemade berries mayonnaise sauce, this combination is one that is unique and works surprisingly excellent with each other. Sounds good? Watch this video recipe to learn how to cook this now!

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Serve these savoury scallop & pork belly open sandwiches at your party and we are sure your guests will love them!

Ingredients

12
slices
Chef’s Pork Frozen Belly Sukiyaki
12
pieces
Frozen Emerald Frozen Canadian Scallop
, thawed
3
tablespoons
Kirkland Signature Organic Sugar
2
tablespoons
Kirkland Signature Olive Oil
Kirkland Signature Pure Sea Salt
, to taste
Kirkland Signature Coarse Ground Black Pepper
, to taste
12
Crostini
, made from French baguette, thickness ¼ inch each
2
tablespoons
Butter
, spread on bread
2
Carrots
, thinly shredded
½
cup
Kirkland Signature Frozen Three Berries
1
teaspoon
Dill Weed
½
cup
Japanese Mayonnaise
1
teaspoon
Lemon Zest
Parsley

Directions

Season pork belly with a dash of pepper, salt and 1 tablespoon of sugar.
To assemble sauce: Combine 1/2 cup of berries and 2 tablespoons of sugar in a saucepan.
Cook on low heat until berries are broken down, for about 10 mins. Sprinkle 1 teaspoon of dill weed and a pinch of salt. Turn heat off and let it cool. Add lemon zest and mix in 1/2 cup of mayonnaise.
Heat pan with olive oil over low fire, sauté 12 slices of pork belly until lightly browned. Heat off and set aside.
In a frying pan, heat 2 tablespoons of olive oil over low heat, and sauté 12 pieces of scallops for 1 minute on one side, or until browned. Sprinkle salt and pepper before flipping over to the other side of the scallops.
Sauté other side for another minute. Drizzle 1 tablespoon of lemon juice over scallops. Transfer to dish and reserve.
Spread 2 tablespoon of butter on the sliced breads. Toast breads butter-side face down in a dry heated frying pan over low heat, till bread lightly browned and crisped. Repeat for all breads. Heat off.
To assemble open sandwich: Top the bread with the sauce. Place and crimp pork belly on it. Sit a scallop in the middle and top with a dollop of sauce and the shredded carrot. Garnish with parsley. Repeat the steps for the rest of the toasts.

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