In the Kitchen: Scallops & Corn Bread Puree

The executive chef from The Dorrance, Alberto Lopez, was here in the Rhode Show kitchen.

Scallops + Cornbread Puree & George’s Bank Scallops + Pork Belly

Ingredients:
3 George’s Bank Scallops
1/4 jalapeno jam
3 tablespoons cornbread puree
1/2 oz smoked pork belly
1/4 oz onion sous- vide
3 small leaves of hearts on fire

Directions:

  • Sear sea scallops
  • Cook pork belly
  • Combine ingredients.

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