Pan Seared Sea Scallops, Braised Beef Short Rib, Silky Cauliflower Puree

For the Short Ribs
1 x Three-bone Block of Beef Short Rib
1 Carrot
2 Sticks Celery
1 Leek
2 Spanish Onions
4 Cloves Garlic
2 Stalks Rosemary
1 Bottle Red Wine
1½ Cups Red Wine Vinegar
1½ Qts. Heavy Beef Stock
1 Oz. Black Peppercorns (crushed)
2 Bay Leaves

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