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For
the Cauliflower Puree
1 Small Head Cauliflower (cut into florets)
1½ Qts. Whole Milk
6 Oz. Unsalted Butter
For
the Scallops
Fresh Dry Pack U-10 Scallops (16 pieces)
1 Small Red Onion (peeled and shaved finely on meat slicer)
8 Oz. Baby Mache Leaf
2 Oz. Lemon Oil
1 Oz. Fresh lemon Juice
4 Oz. Plain Flour
Salt & Pepper
4 Oz. Unsalted Butter
Method
for the Short Rib
1.
In a hot braising
pan, sear the short rib till nicely colored all around. Remove
from pan and set aside.
2. Make a mirepoix mixture by cutting the vegetables
in large dice size and roasting in braising pan with a little
butter until golden brown.
3. Add
the rosemary, black peppercorns and bay leaf and deglaze with
the red wine and vinegar.
4. Once the liquid has been reduced by half,
place the short ribs on top, cover with the beef stock and bring
to a simmer.
5. Cover with a lid or aluminum foil and braise
in a 325° for 2 hours or till tender and the meat is coming
away from the bone.
6. Remove from the oven and cool overnight in
the braising liquid.
7. The following day, warm the braising liquid,
remove the short rib and pass the liquid through a chinoise to
remove the vegetables.
8. Reduce the stock by two thirds on a rolling
boil till a nice gelatinous sauce forms.
9. Trim any excess sinew and fat off the short
ribs and cut into nice 2 oz. blocks.
Method
for the Cauliflower Puree
1. Take the florets and cover with the milk,
bring to a boil and simmer till al dente.
2. Remove from the liquid and puree while still
hot till smooth.
3. Season to taste and beat in the unsalted butter.
Final
Preparation
1. Dust the short rib blocks in flour, season
with salt and pepper, sear in a hot sauté pan till golden
and crispy.
2. Season the scallops and sear in a hot saute
pan.
3. Heat the cauliflower puree and the beef sauce
separately, mante with a little butter to enrichen the sauce a
little.
4. Spoon a nice pool of cauliflower puree on
the middle of a 8 - 10" round plate.
5. Place the short rib on top, spoon a little
of the sauce over the short rib and then top with two seared scallops.
6. Finish by tossing the baby mache leaf, shaved
red onion, lemon oil, lemon juice, salt and pepper, and placing
on top the scallops.
Serves 8
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