Rub pork belly with salt, sugar, and spices in a ziplock bag.

Add apple juice to cover and refrigerate for 12-24 hours.

Remove pork belly from brine, place in a baking dish, and cover with foil.

Roast at 300 degrees for 90 minutes.

Broil until the top of the pork belly is crispy after removing foil.

Dice pork belly and red onion, then cook in a nonstick skillet over medium-high heat until browned.

Pull the muscle tab off the scallops and refrigerate for about an hour to dry out.

Mince basil, garlic cloves, and salt, then add olive oil to make a spreadable paste.

Cut scallops almost in half, smear with basil paste, and close.

Heat a nonstick skillet until almost smoking, add olive oil, and sear scallops in batches without crowding.

Cook for a couple of minutes until golden crust forms on one side, then flip and cook for another minute.

Serve atop a small mound of pork belly hash.