Garlic Chili Scallops and Prawns Pork Belly Fried Rice, Pea Shoots, Miso Vinaigrette
Preheat oven to 275 degrees F. In a dutch oven combine slab bacon, water, brown sugar, soy sauce, aji mirin, ginger, garlic, star anise and cinnamon. Cover and place in oven and braise for 2-3 hours until soft and tender. Remove from oven. Let cool 10 minutes. Remove pork and shred with fork. Place shredded pork in a large bowl and add cilantro, green onion, garlic, toasted sesame seeds and cooked Calrose rice. Keep warm.
Combine all ingredients in a medium bowl. Toss to combine. Refrigerate 1 hour.
In a blender combine miso paste, rice vinegar, pickled ginger, sugar and roasted sweet onion. Process 10 seconds. Slowly drizzle in canola oil to emulsify. Add up to 1 tablespoon pickled ginger liquid if you need to thin out the vinaigrette. Whisk in sesame oil to finish. Toss peas shoots with 1- 2 tablespoons miso vinaigrette. To cook: Season scallops with salt and pepper. Set aside. In a saute pan over medium heat add 1 tablespoon canola oil and heat until shimmering. Add scallops and sear 2 minutes (no touching or peeking!) or until golden brown. Flip and sear an additional minute or until slightly opaque in center. Remove from pan and keep warm. Using the same saute pan add 1 tablespoon canola oil and heat until shimmering. Add prawns and cook about 1 minute, flip and cook an additional minute. Remove prawns. De-glaze pan with Tomato Sauce. Cook 1 minute, turn heat to low. Add butter, swirl pan to incorporate butter. Add cooked scallops and prawns to the tomato sauce and cook an additional minute just to heat through. To serve: Arrange 3 scallops and 3 prawns on each plate. Spoon Tomato Sauce over prawns and scallops. Top with pea shoot garnish. Serve with a generous helping of Pork Belly Fried Rice.