Maple-Glazed Pork Belly with Seared Scallops & Walnut-Cranberry Apple Relish

Ingredients

• 8 oz pork belly, skin scored
• 1 TBS maple syrup
• 1 tsp Salted Perfection Raleigh Select Blend
• 6 large sea scallops, patted dry
• 2 TBS unsalted butter
• 1 small apple, peeled and diced
• 1/4 cup fresh cranberries
• 1/4 cup walnuts, chopped and toasted
• 1 tsp apple cider vinegar
• 1 TBS olive oil
• to taste freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top.
2. Toss pork belly with maple syrup and 1 tsp Salted Perfection Raleigh Select Blend. Lay it on the wire rack, skin side up. Roast for 45 minutes until crispy and caramelized on top. This ain’t your average pork belly—get that skin crackling like a boss.
3. Meanwhile, combine diced apple, cranberries, toasted walnuts, apple cider vinegar, olive oil, and a pinch of black pepper in a bowl. Let those flavors mingle and soften while pork cooks. This relish adds that sweet-sour crunch that punches right through rich pork.
4. When pork belly is about done, heat a heavy skillet over medium-high heat. Add butter and let it foam.
5. Season scallops with a pinch of Salted Perfection Raleigh Select Blend and pepper. Place scallops in skillet, searing without moving for 2 minutes until golden crust forms. Flip and cook another 1-2 minutes until just opaque. Don’t screw this up—scallops cook fast and a perfect sear is the name of the game.
6. Slice pork belly into 4 thick pieces. Plate with a generous spoonful of walnut-cranberry apple relish. Nestle the seared scallops on top or alongside.
7. Serve immediately, savor every bite, and remember: In the kitchen, like in life, timing’s everything.
8. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!