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1
Dry the scallops very well with a paper towel.
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2
Cut the pork belly into uniform cubes about the size of the scallops.
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3
Heat the olive oil in a large skillet set over medium-high heat.
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4
Sprinkle the scallops with salt and pepper and then add to the skillet.
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5
Add the butter to the skillet.
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6
When the bottom is golden brown, flip the scallop and cook for 1 minute.
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7
Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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8
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
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9
Deep-fry the pork belly until crispy, but not too hard.
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10
Drain the pork belly on a paper-towel-lined plate.
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11
In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette.
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12
Mound the salad on the plate, then arrange the scallops and pork belly around the salad.
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13
Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
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14
Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed.
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15
Slowly drizzle in the oil with machine running until emulsified.
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16
In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer.
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17
Add the shallots and season with salt and pepper.
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18
Simmer to cook until the liquid reduces by half, 2 to 3 minutes.
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19
Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated.
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20
Return the pan to low heat and whisk in the remaining butter, one piece at a time.
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21
Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
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22
Combine the pomegranate juice, sugar and vinegar in a medium saucepan.
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23
Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.
