Scallops, Pig Cheeks & Yorkshire Rhubarb

Tender slow-cooked pig cheek, seared scallops, and tart rhubarb create a rich yet balanced dish with contrasting textures and flavours

Scallops, Pig Cheeks & Yorkshire Rhubarb

Serves
2

Ingredients:

  • 6 scallops (Cut out of shell)
  • 10 Pigs Cheeks
  • 3 sticks English rhubarb (23175)
  • 50g caster sugar (8903)
  • Good splash grenadine

Braise pigs’ cheeks in:

  • 1 onion chopped (1964)
  • 2 sticks celery chopped (707)
  • 1 carrot chopped (584)
  • 1 leek chopped (1186)
  • Sprig thyme (2734)
  • ½ pint red wine (31299)
  • ½ pint beef stock (37010)

(approx. 2 ½ hours at 150 degrees)

Once cooked and cooled shred lightly, using two forks. Mould into desired shape and size and pane in flour egg and breadcrumb. Deep fry to order

Method:

  1. Cut rhubarb into small sticks then place onto a baking tray lined with baking parchment sprinkled with caster sugar.
  2. Splash with grenadine over the top.
  3. Cook in a moderate oven, 150 degree until just soft.

To assemble;
Pan Fry scallops in oil. (Approx. 1 minute each side), deep fry pigs cheek. Serve with baked rhubarb and syrup.

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