Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pan seared pork belly & scallops in cast iron skillet. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Test cook Becky Hays makes host Bridget Lancaster Perfect Pan-Seared Pork Tenderloin Steaks. Then, equipment expert Adam Ried reveals his top pick for air. Top with a handful of my favorite garnish- the fresh cilantro, now this easy and tasty Korean-style pan-fried pork belly is ready to be served! Pan Seared Pork Belly. by: mrslarkin.
Pan Seared Pork Belly & Scallops in Cast Iron Skillet is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Pan Seared Pork Belly & Scallops in Cast Iron Skillet is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have pan seared pork belly & scallops in cast iron skillet using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Pork Belly & Scallops in Cast Iron Skillet:
- Take 2 lbs pork belly
- Make ready 2 lbs large scallops
- Prepare 1 tablespoon olive oil
- Take 1 tablespoon butter
- Make ready salt & pepper
These Perfectly Pan Seared Pork Chops with Gravy are so easy to make, incredibly quick and perfectly tender! Jazz up your midweek dinner with these Pan Seared Pork Chops that come complete with a Pan Gravy! Cut the pork belly into uniform cubes about the size of the scallops. Heat the olive oil in a large skillet set over medium-high heat.
Steps to make Pan Seared Pork Belly & Scallops in Cast Iron Skillet:
- Cut pork belly into bite size chunks
- Add olive oil to cast iron skillet on medium heat & cook pork belly with salt & pepper until browned
- Remove pork belly & cook scallops in pork belly fat with salt & pepper
- I served with cajun wild rice with black eyed peas
Cut the pork belly into uniform cubes about the size of the scallops. Heat the olive oil in a large skillet set over medium-high heat. Drain the pork belly on a paper-towel-lined plate. In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Many of them carry pork belly and pork belly slices like the ones I'm using in this recipe.
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