Scallop with Fermented Grains Recipe - Great British Chefs

Name: Scallop with Fermented Grains Recipe - Great British Chefs
Ingredients: 4 scallops, removed from shell with roe left attached (Scott uses double-dived Sconser scallops); 1 tsp dulse seaweed flakes; sea salt; 25g of spelt; 25g of pearl barley; 25g of rye; 100ml of water; 80ml of buttermilk; 30g of apple vinegar; 200ml of white chicken stock; 300g of pork belly, (skin and bone removed); 900ml of water; 2 tbsp of honey; 2 sprigs of fresh thyme; 3 bay leaves; 1 tbsp of peppercorns; 60g of sea salt; 100g of pork fat, melted; 200g of plain yoghurt; 2g of smoked salt; 1 large aubergine; 1 tbsp of malt extract; 1 tbsp of balsamic vinegar; salt; wood sorrel

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This beautiful surf and turf starter recipe from Scott Davies pairs seaweed roasted scallops with pork belly and fermented grains.

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Ingredients

4 scallops, removed from shell with roe left attached (Scott uses double-dived Sconser scallops)
1 tsp dulse seaweed flakes
sea salt
25g of spelt
25g of pearl barley
25g of rye
100ml of water
80ml of buttermilk
30g of apple vinegar
200ml of white chicken stock
300g of pork belly, (skin and bone removed)
900ml of water
2 tbsp of honey
2 sprigs of fresh thyme
3 bay leaves
1 tbsp of peppercorns
60g of sea salt
100g of pork fat, melted
200g of plain yoghurt
2g of smoked salt
1 large aubergine
1 tbsp of malt extract
1 tbsp of balsamic vinegar
salt
wood sorrel