Diver Caught Scallops with Pork Belly, Cumin Caramel and Orange, Carrot and Star Anise Puree Recipe

Jon Howe at Lumiere Restaurant in Cheltenham


The recipe which we are always asked for seemed a good way to start my new blog. So here it is; Diver Caught Scallops served with Crisp Butts Farm Pork Belly, Cumin Caramel and Orange, Carrot and Star Anise Puree.

This is a great dinner party dish it can be prepared in advance, takes only minutes to serve & looks amazing!


Cornish Hand dived Scallops

Crispy Pork Belly, Carrot, Orange & Anise Puree, Cumin Caramel




You will need:

Scallops (preferably in their shells) -2 per portion


  • Open the shell- Insert a sharp knife & twist to prize the shell open.
  • Run the knife along the flat side of the shell to remove the muscle from half of the shell.
  • Using a spoon gently remove the scallop from the curved half of the shell.
  • Discard the shell
  • Carefully pull the muscle and thin membrane away from the scallop to reveal the delicate meat.
  • Remove the scallop row – purely for aesthetic reasons

Alternative Method

Ask your fishmonger to prepare the scallops for you!


  • Finally, rinse scallops in cold water, place on white kitchen paper to dry.

(My Tip: Coloured kitchen paper/cloth can transfer colour on to your scallops)

  • Store in an airtight container in the fridge until required.


Crispy Pork Belly

You will need:

200g  Pork Belly (Skinned & boned)

1 Star Anise

4 Juniper Berries

6 Peppercorns (Black & Pink)

1 tsp Cumin Seeds

1 tsp Salt (Maldon Salt if available)

50 ml Oil (Vegetable or Olive)

  • Preheat the oven to Gas Mark 4
  • Using a coffee grinder to powder the Star Anise, Juniper berries, Peppercorns & Cumin.
  • Rub the spice powder & salt all over the Pork Belly.
  • Drizzle the pork belly with oil
  • Place on a wire rack on a tray.
  • Place in the oven for 3 hours.
  • Remove from the oven, and allow to cool whilst being pressed between two trays
  • Once cooled cut the belly into squares about the same size as your scallops.
  • Store in an airtight container in the fridge until required


Carrot, Orange & Anise Puree

You will need:

6 Carrots (3 sliced & 3 Juiced)

50ml Orange Juice

1 Shallot (Chopped)

1 Garlic Clove (Chopped)

3 Star Anise (Powdered as before)

2 tsp Sugar

1 tsp Vitamin C Powder

50ml Cream

Salt & Pepper to taste

  • Preheat oven to Gas Mark 4
  • Add Vitamin C powder and sugar to the carrot juice- Stir.
  • To an oven proof pan add the carrot juice, sliced carrots, Orange Juice, powdered Star Anise, shallot & garlic
  • Bring to the boil on the stove
  • Cover with foil & place in the oven for 90 minutes
  • Remove from the oven, uncover and return to boil for a further 5 minutes
  • Place in a Thermomix- Speed 8 @ 70 oc for 8 minutes

(My Tip: Buy a Thermomix! It is the one gadget I could not live without, its so versatile you’ll never have to put it in the cupboard!)

  • Add the cream – Stir
  • Taste – Another top tip! Add salt & pepper as necessary
  • Mix again for 2 minutes, Speed 8 @ 70oc
  • Store in an airtight container in the fridge until required


If you don’t have a Thermomix a regular kitchen blender will do the job. You may find that the carrots need to be cooked for longer until they are very soft. Pass puree through a sieve to ensure it is as smooth as possible.



Cumin Caramel

You will need:

100g Sugar

10g Glucose Syrup

2 tsp Water

1 tsp Cumin (Powdered as before)

  • Preheat oven to Gas Mark 6
  • Place the sugar, glucose syrup and water into a pan and bring to the boil
  • Boil until the caramel reaches a golden brown colour.
  • Cover a baking tray in baking parchment
  • Pour the caramel onto the tray & sprinkle the cumin powder over the top
  • Leave to cool and set
  • Break caramel into pieces and place in the Thermomix – Full speed for 15 seconds. (Alternatively put it in a kitchen blender until powdered)
  • Recover the baking tray with baking parchment
  • Sieve a thin even layer of the powder onto the tray.
  • Place in the oven for 7 minutes until melted and golden.
  • Allow to cool.
  • Break into small pieces and store in an airtight container.




You will need:

2 Scallops per person

2 Pork Belly Squares person

Carrot, Orange & Anise Puree

Cumin Caramel Pieces

Baby Shoots

Serving Plates (Black if possible)


  • Place the amount of puree that you require into a pan & heat gently
  • Season scallops & belly with salt & pepper.
  • Into one smoking hot pan place the pork belly pieces, turn as required to heat through
  • Into a second smoking hot pan place the scallops topside down.
  • Leave the scallops for 90seconds
  • Turn scallops; add a knob of butter & a squeeze of lemon.
  • Cook for a further 30 seconds
  • Remove scallops and pork from the heat and drain
  • Place a strip of warm puree across the plate, then place alternating scallops and pork belly in a line.
  • Decorate with Cumin Caramel pieces and Baby shoots.

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