Scallops and Pork Belly

Scallops and Pork Belly


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This fancy meal features fried pork belly with Italian Agrodolce sauce and fresh scallops drizzled in a white wine sauce. The sophisticated dish will wow any guest!

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Time needed

1 hour cooking

Serving Size / Yield

4 servings


  • 2 pounds pork belly, parboiled
  • 12 scallops
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • vegetable oil (for frying)
  • Salt and Pepper to season
  • ¼ cup white wine
  • ¼ cup white wine vinegar
  • 1 minced shallot
  • 2 sticks butter
  • 1 tablespoon lemon juice
  • Agrodolce

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Cut the pork belly into cubes, roughly the size of the scallops. Dry the scallops well with paper towels. Heat the 2 tablespoons olive oil in a skillet over medium heat and then sprinkle the scallops with salt and pepper before adding them to the skillet. Add the butter as well. When the bottom is gold-brown, flip the scallop. Cook for another minute. To make the sauce, bring the white wine and vinegar to a low simmer in a saucepan over medium-low heat and cook for 2 minutes. Remove from the heat and whisk in 4 tablespoons of butter. Place the skillet back over the heat and gradually whisk in the rest of the butter. Add the lemon juice before removing the sauce from the heat and covering until ready to serve.

Next, heat the vegetable oil in a deep fryer and fry the pork until it is crispy. Then drain the pork belly on a plate lined with paper towels. Drizzle agrodolce sauce over pork and serve with scallops drizzled in sauce.

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