It’s hard to improve on the classic scallop wrapped in bacon, but Chef Thomas Chapman has done it. At The Overlook restaurant at Crow’s Nest, nestled in the heart of the Alaska Range, Chapman menus seafood pulled from Pacific waters off Alaska. For his dish of Seared Scallops with Crispy Kurobuta Pork Belly, he pan-sears Weathervane scallops, prized for their sweetness, until caramelized, and pairs them with slow-roasted, crispy pork belly, served on quinoa pilaf and finished with a green-apple gastrique. “You have a sweet, tender scallop and a salty, crispy bite of pork belly,” Chapman says. “The acidity and fruit from the gastrique complements the pork, but is delicate enough to pair with the scallops.”