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Seared Sea Scallops and Braise Short Ribs with Citrus Chili Demi-Glace Sauce
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| Yield: |
| Serves: 6 |
| Serving Size: |
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Ingredients
- 1 lb. boneless short ribs or boneless pork shoulder
- 1 Tbsp. Olive oil
- 1 cup Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce
- 1 cup Custom Culinary® Gold Label Demi-Glace Sauce
- 2 Tbsp. Butter
- 12 each sea scallops
- Salt and pepper
- Garlic crouton, crustini or toasted artisan bread slices
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Preparation Instructions
- In a small sauce pan over high heat, quickly sear short ribs in olive oil.
- Reduce heat to low and add Custom Culinary® Gold Label Latin-Style Citrus-Chili Sauce, cover and braise for 1.5 - 2 hours until meat is very tender. Remove from heat and cool.
- Remove meat and shred. Hold warm for service.
- Skim/remove the fat from the braising liquid. Add the Custom Culinary® Gold Label Demi-Glace Sauce. Bring to a boil, reduce heat and simmer 2-3 minutes. Hold hot for service.
- FOR SERVICE: In a medium to large sauté pan over medium high heat, melt butter.
- Add scallops, searing 1-2 minutes on each side and cooking through.
- Season with salt and pepper to taste.
- PER PORTION: Serve 1-2 croutons on the plate. Cover with 2 oz. hot shredded meat. Top with scallops.
- Finish plate with approximately 2-3 oz. of sauce and desired garnish.
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Seared Sea Scallops and Braise Short Ribs with Citrus Chili Demi-Glace Sauce
