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Seared scallops with crisp pork belly

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To make the confit of pork belly, bash the salt, thyme, garlic and peppercorns in a mortar and pestle. Rub all over the pork belly, place in a tray and leave in the refrigerator overnight. The following day, rinse the pork belly in water until it no longer tastes of salt, then drain and pat dry. Place in a tray with the pork or duck fat, ensuring that the pork is completely covered with the fat. Cook at 90°C for 4 hours. Remove from the oven and allow to rest until it has cooled.
Put the muscovado sugar in a small saucepan with 4 tablespoons water and stir to dissolve the sugar. Cook over high heat until the mixture forms a heavy golden-brown syrup. Season gradually with lime juice, according to your taste.
Shred the pork belly confit into strands. Place a frying pan over medium–high heat, add some of the preserving fat and fry the pork belly until crispy. Drain on paper towel to remove any residual fat.
To finish and serve, slice the scallops in half horizontally. In a hot pan, sear them in a little olive oil on the cut side first, then turn over to finish. Place a half scallop in each serving spoon. Arrange some crisp pork on top and drizzle with the muscovado glaze. Serve immediately.
Makes 20 canapés.