Sardines:
1. Preheat oven to 400ºF.
2. Spread open sardines from the belly. Season inside and out with salt and pepper
3. Slice 50 g of pork belly and reserve for nage recipe below. Wrap equal portions of scallops in pork belly slices and place in opened sardine. Tuck the tail into the mouth, or simply roll-up sardines if the head has been removed. Secure in place with a toothpick.
4. Brush lightly with oil. Bake in oven for 12-15 minutes, until flesh is cooked.
Oyster Nage:
1. In a medium saucepan, sweat potatoes, celery, and carrots until vegetables are tender. Remove from pan and set aside. Sauté sliced pork belly and set aside.
2. Add wine and chopped shallots to the pan. Cook for 2-3 minutes. Add vegetable stock and allow to simmer until volume is reduced by half.
3. Stir in cream and bring to a simmer. Reduce temperature to low. Season to taste.
4. Add oysters and cook until done (30 seconds)
5. Stir in vegetables and pork belly. Serve over prepared tortellini. Top with baked stuffed sardines and steamed spinach.
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