Grilled Opal Coast Scallops, Confit Pork Belly and Mushroom Mousseline Recipe

Ingredients:

• 6-8 large Opal Coast Scallops, cleaned and dried
• 1/2 lb pork belly, cut into small pieces
• 10-12 button mushrooms, cleaned and chopped
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 2 garlic cloves, minced
• 2 sprigs fresh thyme
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 300°F.
2. Season the pork belly with salt and pepper, and place in a small baking dish.
3. Add the garlic and thyme, and cover with chicken stock.
4. Cover the dish with foil and bake for 2-3 hours, until the pork belly is tender.
5. Remove the pork belly from the liquid and cut into small pieces.
6. In a medium saucepan, saute the mushrooms in olive oil until soft.
7. Add cream and bring to a boil.
8. Reduce heat and simmer for 5-7 minutes until the sauce is thick.
9. Puree the mushroom mixture in a blender until smooth.
10. Season the scallops with salt and pepper, then grill them over medium heat for 1-2 minutes on each side until cooked through.
11. To serve, spread the mushroom mousseline on a plate, and place the grilled scallops and pork belly on top.
12. Garnish with chopped parsley.

Verdict:

This dish is a perfect combination of sweet and savory, with the tender pork belly and flavorful mushroom mousseline complementing the delicate scallops. The confit method used to cook the pork belly ensures a melt-in-your-mouth texture, while the grilled scallops add a nice charred flavor to the dish. A perfect choice for a special occasion or a fancy dinner party.

Serving Suggestions:

Serve this dish with a side of roasted vegetables or a simple salad to balance out the flavors. Pair it with a light white wine or a crisp rose for the perfect meal.