Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Name: Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters beef stock; 1 teaspoon caraway seeds; 3 carrots, chopped; 237 milliliters chicken stock; 237 milliliters dry red wine; 3 sprigs fresh thyme; 118 milliliters heavy cream; 118 milliliters honey; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 1 orange, zest finely grated; 1 pinch Pinch saffron, optional; 454 grams diver scallops; 1 kgs short ribs; 1 Tbsp sweet paprika; 4 servings Fresh watercress, for garnish

Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce takes around 3 hours and 35 minutes from beginning to end. This recipe serves 4. One portion of this dish contains roughly 68g of protein, 48g of fat, and a total of 962 calories. Head to the store and pick up beef stock, chicken stock, paprika, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. Users who liked this recipe also liked Braised Short Ribs with Seared Shrimp and Grits, Braised Short Ribs with Seared Scallop on Mofongo Cake, and Pan Seared Scallops with Saffron-Tomato Sauce.

Instructions

For the short ribs: Preheat the oven to 350 degrees F.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Oven

In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides.

Ingredients you will need

Salt And Pepper

Meat

Cooking Oil

Remove the short ribs and set aside.

Ingredients you will need

Beef Short Ribs

Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes.

Ingredients you will need

Caraway Seeds

Paprika

Carrot

Onion

Thyme

Equipment you will use

Frying Pan

Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat.

Ingredients you will need

Red Wine

Honey

Stock

Meat

Equipment you will use

Frying Pan

Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours.

Ingredients you will need

Sauce

Meat

Equipment you will use

Oven

Pot

Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy.

Ingredients you will need

Meat

Remove from the heat and return the meat to the pan while you make the scallops.

Ingredients you will need

Scallops

Meat

Equipment you will use

Frying Pan

For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side.

Ingredients you will need

Salt And Pepper

Chicken Broth

Orange Zest

Olive Oil

Scallops

Saffron

Cream

Equipment you will use

Paper Towels

Sauce Pan

Frying Pan

Remove the scallops and set aside.

Ingredients you will need

Scallops

Pour out any excess oil and add the cream mixture to the pan.

Ingredients you will need

Cream

Cooking Oil

Equipment you will use

Frying Pan

Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.

Ingredients you will need

Beef Short Ribs

Watercress

Scallops

Equipment

Ingredients

Servings:

473milliliters

beef stock 1teaspoon

caraway seeds 3

carrots, chopped 237milliliters

chicken stock 237milliliters

dry red wine 3sprigs

fresh thyme 118milliliters

heavy cream 118milliliters

honey 4servings

Kosher salt and freshly ground black pepper 3Tbsps

extra-virgin olive oil 1medium

onion, chopped 1

orange, zest finely grated 1pinch

Pinch saffron, optional 454grams

diver scallops 1kgs

short ribs 1Tbsp

sweet paprika 4servings

Fresh watercress, for garnish

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.