Medallions of New Zealand Pork seared with fresh scallops perfected by a peach, pickled ginger and pineapple salsa drizzled with an apple and lemon scented dressing
Pork is always a favourite of mine for the BBQ and this dish is a winner of fresh flavours. The salsa adds a freshness that compliments the scallops and the apple, lemon scented dressing. This dish can be cooked in a pan also and not necessarily relegated to the BBQ.
Pork Medallions – 160 – 180 grm pp
Fresh scallops (if available) , (3 – 4 scallops pp)
Cracked black pepper
4 Tbsp Pickled ginger (more if preferred)
Pineapple (Fresh, about half a cup finely diced)
Peach halves (tinned are suitable / when available use fresh) finely diced ½cup
Lemon infused olive oil (50ml) Good quality brand. Village Press do a good oil.
Add all ingredients to a bowl and mix together gently
Apple scented dressing
75ml apple syrup (available most decent food stores and supermarkets)
2 – 4 tablespoons cider vinegar (good cider vinegar) (depends on personal taste)
Combine dressing ingredients together. Add more or less cider vinegar as personal taste prefers.
Heat the bbq grill to a medium heat. Add the pork medallions. Colour and brown slightly. Do not overcook as this will dry the pork out. Remove when cooked to rest. Coat the scallops in a little lemon infused olive oil then sear the scallops lightly on the BBQ and serve “just cooked”.
To a suitable sized pan add the salsa and warm slightly. Serve the pork medallions on top of the salsa, with the scallops around the plate, drizzle surrounding plate with the dressing.
Serve and enjoy.