Pan Seared Scallops

We're cooking Pan Seared Scallops in the kitchen with Chef Robert Cassi of Airport Grille.

Ingredients:
2 TBSP house cured pork belly
1 TBSP of butter
1/2 cup black lentils
1 TBSP chicken stock
1/2 cup brussel sprouts
10 scallops
2 TBSP red pepper and red wine reduction
garnishing greens
salt and pepper to taste

Steps:
Render pork belly.
Add lentils and chicken stock.
Sear scallops, plate and sauce.

Airport Grille
1569 Airport Road, New Bedford, MA
www.airportgrille.com

Three local restaurant chefs will be showcasing some of their best dishes at this weekend's 22nd Annual New Bedford Home & Garden Show . The Airport Grille, will be one of the restaurants performing cooking demonstrations.