Rosemary Scallop Skewers – Cuso Cuts

Ingredients

• 1 pound pork belly
• 4 large rosemary branches
• 12 large sea scallops
• 5 Tbs olive oil
• Sea salt
• Cuso’s Lemon Pepper BBQ rub
• Pesto
• Lemon slices (garnish)
• Using a Chef’s knife , cut the pork belly into cubes. Fry them up in an iron pan and set them aside.
• Look at the rosemary. You will notice that the leaves point in one direction. When you skewer your scallops you’ll want to follow that direction (don’t go against the grain).
• Lightly rinse the scallops and place 3 on each rosemary skewer.
• Drizzle the skewers all over with olive oil, followed by an application of salt and my lemon pepper rub .
• Let them sit for 30 minutes at room temperature
• Lather them with pesto
• Using the iron pan with pork belly drippings, cook the skewers one side at a time. You want a golden brown crust.
• Turn and repeat. You’re watching for the scallops to become totally opaque (5 minutes or so)
• Plate the skewers on a bed of mesclun or red leaf lettuce (any lettuce you have is fine. This is just for presentation purposes..