Garlic and chive cream cheese soufflé with seared scallops and smoked pork belly

For the soufflés

Use kilner jars as they can go in a hot oven in a bain marie.

• Melt the cream cheese in a bowl over a pan filled with boiling water.
• Once melted, chop finely the garlic and chive and add to the cream cheese with the seasonning. Leave aside a few minutes.
• Meanwhile, separate the eggs. Keep the whites in a large bowl and place the yolks at the bottom of each jar.
• Whisk the eggs whites into soft peaks and fold them gently into the cream cheese mix.
• Using a spoon or a pipping bag, fill each jar to ¾ on top of the egg yolk.
• Place the jars in a roasting tray and pour some boiling water in the tray.
• Cook ina hot oven at 220C for approximmately 20 minutes.

For the seared scallops

• Dry the fresh scallops on tissue paper and season to taste.
• Pour the oil and butter into a non stick pan on a medium to hot heat.
• Wait until the butter is melted and sear the scallops 3 to 4 minutes on each side depending of the thickness.
• Place the cooked scallops on the hot soufflés and garnish with fried lardons, chive and a wedge of lime.