Looking to wow your dinner guests—or just treat yourself to a gourmet night in? This Seared Scallops with Grilled Pork Belly and Balsamic Reduction is the ultimate high-end dish you can prepare in under an hour. You’ll enjoy crispy-on-the-outside, tender-on-the-inside pork belly, sweet, caramelized scallops, and a luscious balsamic reduction that ties everything together.
Paired with sautéed broccoli and garnished with radishes and microgreens, this dish is as beautiful on the plate as it is on the palate.
Why I Love This Recipe
This dish is about contrast and balance. You’ve got the rich fattiness of pork belly, the briny sweetness of scallops, and a sharp balsamic glaze to cut through it all. Add in the crunch of fresh radishes and a bite of sautéed greens, and every forkful is layered with texture and flavor.
It’s fancy without being fussy—and you’ll feel like a total chef pulling it off at home.
Ingredients
For the Scallops:
- 8 large sea scallops, patted dry
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp unsalted butter
For the Pork Belly:
- 2 thick slices pork belly (about 1 inch thick)
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Balsamic Reduction:
- ½ cup balsamic vinegar
- 1 tbsp honey or brown sugar (optional)
For the Sautéed Broccoli:
- 1 head of broccoli, cut into florets
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 clove garlic, minced (optional)
For Garnish:
- Thinly sliced radishes
- Microgreens or fresh herbs
Swaps and Notes
- No pork belly? Use thick-cut bacon, pancetta, or even crispy pork shoulder.
- Scallops alternative: Shrimp or a mild white fish like cod also work.
- Make it dairy-free: Swap butter for olive oil or vegan butter in the pan sauce.
- Vegetable swap: Try asparagus, green beans, or sautéed spinach.
How to Make Seared Scallops with Grilled Pork Belly and Balsamic Reduction
1. Make the Balsamic Reduction
- In a small saucepan, combine balsamic vinegar and honey (if using).
- Bring to a simmer and reduce by half over 10–15 minutes, stirring occasionally.
- Set aside to cool slightly—it will thicken as it rests.
2. Cook the Pork Belly
- Season pork belly with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear the pork belly for 4–5 minutes per side until golden and crisp.
- Lower heat and cook an additional 10–15 minutes, turning occasionally until fully cooked and tender.
- Let rest for 5 minutes, then slice into strips.
3. Sear the Scallops
- Pat scallops very dry and season with salt and pepper.
- In a clean skillet, heat 1 tbsp olive oil over medium-high heat.
- Sear scallops for 2–3 minutes per side until golden brown and caramelized.
- In the last minute, add 1 tbsp butter and spoon it over the scallops as they finish cooking.
- Remove from heat and keep warm.
4. Sauté the Broccoli
- Heat 1 tbsp olive oil in a sauté pan over medium heat.
- Add broccoli, salt, and pepper, and cook for 4–5 minutes, until lightly browned and tender.
- Stir in minced garlic, if using, and cook for 1 minute more.
5. Plate the Dish
- On each plate, lay down a few slices of pork belly.
- Top with 2–3 seared scallops.
- Drizzle with the balsamic reduction.
- Add a side of sautéed broccoli, and scatter radish slices around the plate.
- Garnish with microgreens or herbs, and serve hot.
Tips for Success
- Dry scallops thoroughly for that perfect crust. Moisture prevents caramelization.
- Don’t overcook the scallops—aim for a golden sear with a slightly translucent center.
- The balsamic reduction can be made ahead and stored for up to a week.
- Pork belly renders slowly—be patient for that melt-in-your-mouth texture.
Serving Suggestions & Pairings
Complete your gourmet experience with sides and desserts that match the upscale vibes:
- Cajun Chicken Sausage Gumbo as a bold appetizer
- Easy Cheesy Chicken Sliders for a surf-and-turf style table
- Instant Pot Lasagna for hearty, pasta-loving guests
- Beer Cheese Dip as a pre-dinner crowd-pleaser
- Big Family Banana Pudding to end the evening on a creamy note
Storage and Leftover Tips
- Fridge: Store each component separately for up to 2 days.
- Reheat scallops gently in a pan; pork belly can be crisped in a hot skillet.
- Balsamic reduction can be stored in a sealed jar in the fridge for up to 1 week.
More Recipes You’ll Love
If you’re into gourmet comfort food with a Southern twist, explore:
- Cajun Chicken Sausage Gumbo
- Easy Cheesy Chicken Sliders
- Instant Pot Lasagna
- Beer Cheese Dip
- Big Family Banana Pudding
Final Thoughts
This Seared Scallops with Grilled Pork Belly and Balsamic Reduction isn’t just a meal—it’s an experience. It brings together restaurant-quality flavors, crisp textures, and elegant plating, all without leaving your kitchen. Whether you’re cooking for someone special or just indulging yourself, this dish is pure edible art.
Try it, snap a pic, and tag @ChefManiac—we’d love to see your plate! And don’t forget to follow for more gourmet-inspired comfort food made simple.
Leave a Reply