Seared Scallops with Squash and Belly Pork

Bone out the belly pork or better still ask your butcher to do it. Cut the pork into pieces around 2inch/5cm by 4inch/10cm and season the well with salt and pepper. Put a little olive oil in an ovenproof pan and put over a medium heat, put the pork skin down in the pan and cook for five minutes or so until crisp. Turn over and cook for a couple of minutes. Put in the oven skin side up for about an hour at 350°F/180°C/Reg4.

Cut the squash into half lengthwise, scoop out the seeds etc and discard, peel and cut into chunks. Cook the squash in boiling water until just barely cooked. Drain and return to the saucepan, cut into pieces and them mash with a tablespoonful or so of cream. Season well with salt and pepper and keep warm to one side.

Meanwhile, wash the scallops, discard the coral, and dry with some kitchen paper. Paint the scallops with olive oil and season well with lemon juice, salt and pepper. When everything else is more or less ready, quickly sear the scallops in a little olive oil over a high heat for about two minutes per side.

Put the scallops on to serving plates, followed by a spoonful of squash and a piece of belly pork, sprinkle over some rocket leaves as a garnish and serve  Zoom  .