Banana scallop with bacon ice cream
and cilantro stem
Prep time: 3 hours
A good sprinkle of brown sugar
4 bananas, cut into thick slices, similar in shape to sea scallops
1 pound pork belly
Salt to taste
2 quarts heavy cream
2 vanilla bean pods, scraped
9 egg yolks
1 small ginger root, smashed
1/2 cup brown sugar
1/4 cup dehydrated hickory powder
2 cups Puerto Rican spiced rum
1/4 cup fresh cilantro stem, chopped for garnish
To make the banana scallop:
Add a good sprinkle of brown sugar on the banana scallops, sear until crispy and reserve.
To make the ice cream:
Season the pork belly with salt and grill.
Put the pork belly in a large saucepan. Add the cream, vanilla, egg yolks, ginger, brown sugar and hickory powder. Simmer until mixture takes on a strong bacon flavor. Strain and chill. Then freeze with an ice cream machine.
To complete the dish:
Reduce rum to a syrup.
Dress the plate with crispy banana scallops, a scoop of bacon ice cream and a sprinkle of warm rum reduction. Garnish with cilantro stem.
Serves 6 to 8.
— Recipe by “Top Chef” season four contestant Richard Blais; courtesy of Bravo
If you are unsure about that, but want to try some other flavors, they also have recipes on the site for corn flavored ice cream and stout ice cream with caramel swirl and chocolate-covered pretzels.
Alexa and the Bacon boys