Seared Sea Scallops & Braise Short Ribs
Nutrition Facts
Serving Size:
5.06 oz
Amounts Per Serving
Calories 250
Calories from Fat 140
% Daily Value* |
Total Fat 16g |
25% |
Saturated Fat 6g |
30% |
Trans Fat 0.5g |
|
Cholesterol 75mg |
25% |
Sodium 670mg |
28% |
Potassium 260mg |
8% |
Total Carbohydrate 5g |
2% |
Dietary Fiber 0g |
0% |
Sugars 2g |
|
Protein 22g |
|
|
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: |
2,000 |
2,500 |
Total Fat |
Less than |
65g |
80g |
Sat. Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
|
300mg |
375mg |
Dietary Fiber |
|
25g |
30g |
|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
† Optional Ingredients not included in Nutritional Facts
Yield: 6 Servings
Serving Size: 5.06 oz
Ingredients
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
|
Recommended Products:
9662 Gold Label Demi-Glace Sauce,
9667 Gold Label Latin-Style Citrus Chili Sauce
Directions
- 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.†
Chef's Tips
Can substitute Boneless Pork Shoulder for Short Ribs.
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