Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Seared Sea Scallops & Braise Short Ribs

Print Share by Email Print Google + Twitter Facebook

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

  1. In a small sauce pan over high heat, quickly sear short ribs in olive oil.
  2. 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.
  3. Remove meat and shred. Hold warm for service.
  4. 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.
  5. FOR SERVICE: In a medium to large sauté pan over medium high heat, melt butter.
  6. Add scallops, searing 1-2 minutes on each side and cooking through.
  7. Season with salt and pepper to taste.
  8. PER PORTION: Cover with 2 oz. hot shredded meat. Top with scallops.
  9. 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.


Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.