Sticky Braised Short Ribs And Seared Scallops With Orange Saffron Sauce Recipes

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STICKY FIVE-SPICE SHORT RIBS



Sticky Five-Spice Short Ribs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h8m

Yield 3 to 4 servings

Number Of Ingredients 10

1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs, English cut
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1-inch piece ginger, sliced
1 small serrano or Thai bird chile, or jalapeno pepper, halved

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in the middle.
  • Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
  • Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
  • Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
  • Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

BRAISED SHORT RIBS WITH SEARED SCALLOP ON MOFONGO CAKE



Braised Short Ribs with Seared Scallop on Mofongo Cake image

Provided by Herb Mesa

Time 2h55m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 1/2 pounds short ribs, cut in 2 pieces
1 quart Concord grape juice
1 cup red wine
1 green pepper, chopped, divided
1 white onion, chopped, divided
6 cloves garlic, minced, divided
1 bunch fresh cilantro sprigs, divided
4 bay leaves, divided
2 teaspoons ground cumin, divided
2 teaspoons paprika, divided
1 (3-ounce) jar green olives
1 (2-ounce) jar roasted red peppers, sliced
4 green bananas, peeled and chopped
6 pieces bacon, chopped
6 sea scallops

Steps:

  • In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms. Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon. Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
  • Meanwhile, boil the green bananas until fork tender. Strain and mash until smooth. Let cool. Cook the bacon in a medium skillet over medium heat until crispy. Add the remaining peppers, onion, garlic and 1/2 of the cilantro. Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
  • Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper. Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
  • Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate. Place a seared scallop on top of mofongo cake. Remove the short ribs from the pot and shear with fork. Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.

SEARED SCALLOPS WITH ORANGE-JALAPEñO SLAW



Seared Scallops with Orange-Jalapeño Slaw image

Quick-cooking scallops are the ultimate weeknight dinner, but the true star of this simple meal is bright and fresh citrus. While citrus is readily available year-round, December through March is peak citrus season.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds large scallops (about 24)
1/4 cup vegetable oil
2 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 large navel oranges
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1/2 head napa cabbage, shredded
1 bunch cilantro, leaves roughly chopped
1/2 small red onion, thinly sliced
1 jalapeño pepper, sliced
1/2 cup roughly chopped unsalted roasted peanuts

Steps:

  • Put the scallops on a paper towel-lined plate and pat dry with more paper towels. Transfer to a medium bowl and add 1 tablespoon vegetable oil and 1 1/2 teaspoons coriander; season with salt and pepper. Toss well.
  • Using a sharp paring knife, slice the skin off the oranges. Working over a bowl to catch the juice, slice between the membranes of the oranges and remove the segments. Transfer the orange segments to a large bowl.
  • Make the dressing: Add 1 tablespoon of the orange juice to a small bowl along with the lime juice, fish sauce, remaining 1 teaspoon coriander, 2 tablespoons vegetable oil, and 1/2 teaspoon each salt and pepper. Whisk to combine and set aside. Add the cabbage, cilantro, red onion, jalapeño and peanuts to the large bowl with the oranges and set aside.
  • Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the scallops in an even layer. Cook until golden brown on the bottom, about 3 minutes.
  • Flip the scallops and cook until opaque, about 2 more minutes.
  • Add the dressing to the cabbage-orange slaw and toss well to coat; season with salt and pepper. Divide the slaw among plates and top with the scallops.

Nutrition Facts : Calories 450, Fat 23 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 979 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 35 grams, Sugar 15 grams

SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE



Seared Peppered Scallops with Orange-Soy Glaze image

Categories     Fruit Juice     Citrus     Shellfish     Sauté     Quick & Easy     Orange     Scallop     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons peanut oil, divided
1 1/2 pounds sea scallops, patted dry with paper towels
2 teaspoons ground peppercorn blend, or ground black pepper
2 garlic cloves, finely chopped (about 2 teaspoons)
1/2 cup orange juice
1 tablespoon soy sauce
1/2 teaspoon (packed) grated orange peel

Steps:

  • Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
  • Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
  • Pour sauce over scallops and serve.

SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI



Sea Scallop Brochettes with Orange-Saffron Aïoli image

Provided by Clark Frasier

Categories     Food Processor     Citrus     Fruit     Shellfish     Christmas     Cocktail Party     Orange     Seafood     Scallop     Saffron     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Aioli
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
Brochettes
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

Steps:

  • For aioli:
  • Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
  • For brochettes:
  • Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
  • Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

SCALLOPS WITH ORANGE-BUTTER SAUCE



Scallops with Orange-Butter Sauce image

This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

Steps:

  • In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
  • Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g

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