Putting a modern spin on Surf & Turf

Surf and Turf with a modern twist by Aalto Restaurant

Ingredients to make a starter for four:

Apple puree ( 6 Granny Smith apples, 50g butter)

Confit of pork belly

12 fresh large scallops prepped

Apple batons



Score skin on a 12” square of pork belly and rub with salt, washing off after 24 hours. Place in roasting tray. Cover with duck fat, add a few sprigs of thyme and half a bulb of garlic, cook at 110oC for 6 hrs. Place pork between two flat trays to cool.

Peel and core apples. Retain skins in ice cold water. Melt butter, add  apples and sauté for 2 mins. Cover with a little water and put a lid on pan, cooking until apples are soft. Blitz in a blender, adding  skins for a couple of minutes. Pass through sieve and refrigerate.

Plating up:

Add tbsp of oil to two non-stick frying pans. Cut the pork into 2” squares. Put the pork skin side down into the cold pan, slowly cook until crispy. Turn and place on tray, cook in the oven for 5 mins.

Lightly season scallops and pan sear for around 1.5 mins until golden. Add butter for 30 seconds and turn.

Cut apples into batons and mix with watercress, dress with vinaigrette. Put 4-5 dots of puree on plate, dusting with ground cinnamon. Place pork and scallops on plate, with watercress and apple batons.

Enjoy and let us know how you got on!



No comments yet
Enter your details below to comments on this article...

* Required Field

You might also be interested in

Treats to eat in May

Get busy and polish off the last of the Easter chocolate. May is here and with it comes a host of great new ingredients...

Read More
Afternoon tea scones

Why Brits Love Afternoon Tea

Few can resist the temptations of perfectly decorated sweet treats and finger sandwiches, all arranged flawlessly on an elegant three tier silver stand.  These days,...

Read More