Scallops with Pork Belly

Remove 1kg of pork belly from any packaging and pat the rind as dry as possible with paper towels. Season the meat with your favourite bbq rub then place rind side up in to an oven dish.

Score the rind with a sharp knife then brush lightly with olive oil.Season the rind generously with Murray River Salt then place in to a fan forced oven preheated to 200C for just roughly 1 hour.

Once the crackle has set and the meat hits an internal temp of 70C remove and allow to rest uncovered for 15 minutes.

Meanwhile prepare the scallops by seasoning both sides with salt and cracked pepper. Add olive oil to a pan set over high heat and allow to come up to temp.

Place the scallops gently in to the pan and grill for 1-2 minutes. Add butter to the pan and allow to melt and brown slightly. Deglaze the pan with 30ml white wine then gently flip the scallops.

Grill for a further 1-2 minutes until the scallops have just gone firm, then remove and place in a tray. Pour the pan juices over the top of the cooked scallops.

Slice the pork belly in to thin squares then serve on a plate. Place the scallops on top of the pork then finish with the zest of a lime.