Mark Jordan's Pan Roasted Scallops with Pulled Pork - James Martin Chef
Mark Jordan's Pan Roasted Scallops with Pulled Pork is served with a celeriac foam and truffles. It is packed with amazing ingredients for a special treat!
Ingredients
- 500g ham
- 1 carrot
- 1 bulb of garlic
- 1 onion
- 1 leek
- 1 tablespoon Worcester sauce
- 50g brown sugar
- 50ml malt vinegar
- 1 tablespoon Dijon mustard
- 1 celeriac , peeled and diced
- 1 leek , sliced
- 1 small onion , peeled and diced
- 1 clove garlic, peeled
- 100ml double cream
- 100ml milk
- 200ml chicken stock
- Salt & pepper
- 6 Large scallops, roe removed and cleaned
- 15ml veg oil
- 50g butter
- 1 lemon
- 1 Granny Smith apple , thinly sliced
- Truffle shavings
- Pea shoots
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