Seared Sea Scallops & Braise Short Ribs

Nutrition Facts

Serving Size: 5.06 oz

Amounts Per Serving

Calories 250
Calories from Fat 140

Vitamin A 0%	•	Vitamin C 4%
Calcium 2%	•	Iron 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

^† Optional Ingredients not included in Nutritional Facts

Yield: 6 Servings
Serving Size: 5.06 oz

Amount	Ingredients
1 lb.	Short Ribs, Boneless
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
Dash	Salt and Pepper

In a small sauce pan over high heat, quickly sear short ribs in olive oil.
Reduce heat to low and add 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 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: Cover with 2 oz. hot shredded meat. Top with scallops.
Finish plate with approximately 2-3 oz. of sauce and desired garnish.

Optional Ingredients: Serve 1-2 garlic croutons, crustini or toasted artisan bread slices on the plate.^†

Can substitute Boneless Pork Shoulder for Short Ribs.