Scallop Recipe From Pascal's On Ponce
|Pan sauteed diver scallops with braised short ribs|
This weeks recipe comes from one of Miami's elite chefs, Pascal Oudin of Pascal's On Ponce. Oudin has trained under Ducasse, Vergé, and Jean-Louis Palladin, who mentored the young Frenchman when he first came to the States in 1982. After a lengthy stint as executive chef of Grand Café in Coconut Grove's Grand Bay Hotel, Oudin premiered his own place in 2000 and has served the most elegant country French fare in Miami ever since.
Pan Sauteed Diver Scallop, Braised Beef Short Ribs, Asparagus and Chanterelle
Ingredients for Scallops
12 ea. sea scallops
2 tb. olive oil
6 ea. bacon slices
1 bu. asparagus, pencil
8 oz. chanterelle Mushrooms
2 ea. Garlic clove, whole unpeeled
to taste white pepper, freshly ground
to taste salt, coarse
2 tb. butter, unsalted
2 ea. garlic clove, whole unpeeled
For the Beef Short Ribs
4 ea. beef short ribs--about 2 pounds
1 cup canola oil
1 ea. red onion, large, small diced
1 ea. carrot, large, small diced
2 ea. celery stalk, small diced
1 ea. head of garlic cut in half ( cross section)
1 ea bouquet garni (celery with bay leaf and thyme sprig tied
together with string)
1 tb. flour
2 cup red wine
2 tb. brandy
4 cup veal stock
Prepare the Scallops
Cover a small baking sheet with a clean kitchen towel, remove the small side mucscle from the scallop if it is there. Place the scallops on the prepared baking sheet. Pat dry with a paper towel, cover and refrigerate for at least 30 minutes. Remove scallop from the refrigerator, uncover the and wrap each scallop with _ a slice of bacon. To cook the scallops, season with salt and white pepper. Heat 1 tablespoon of olive oil in a non stick skillet over medium-high heat. When hot add the scallop carefully, sear for 1 _ minutes and turn and sear the other side for 30 seconds. Remove scallop from the pan and keep warm.
For the Short Ribs
Preheat the oven at 325°, Season the short ribs with salt and pepper. In a large pot over medium heat, heat the canola oil and brown the short ribs on all sides until golden brown. Remove the ribs, add garlic & vegetable mirepoix and proceed to roast until golden brown. Next, place the ribs back on top of the vegetables and add a sprinkle of flour on top evenly. Place in the oven for about 10 minutes uncovered. After 10 minutes remove from the oven, add red wine and brandy let reduce by _ then add the veal stock and bouquet garni and bring to a boil. After it has boiled cover the pan and transfer to the oven and braise 2 _ - 3 hours until the is very tender and falling off the bones.
Remove the ribs from the braising liquid. Let the meat cool slightly, while the meat is still warm remove all the fat, gristle and bones from the meat. Keep the meat warm. Strain the braising liquid through a fine mesh sieve squeezing all the liquid from the vegetables. Remove all of the excess fat, which is floating on top of the liquid.
For the Asparagus
Bring a large pot of salted water to a boil. Cook the asparagus until they are barely tender, approximately 2 minutes. Remove them and immediately rinse them under cold water to stop the cooking process, set aside for later.
For the Chanterelle
Place a heavy skillet over medium high heat and add oil. When the oil is hot add the mushrooms with the 2 cloves of unpeeled garlic crushed. Let the garlic and the mushrooms cook for 5 minutes, season with salt and pepper add the butter, set aside and keep warm.
In a large pasta plate, place in the center of the plate one serving of the braised short ribs meat, place three seared scallops around the meat and ladle some or the sauce on the plate, then finish with the asparagus tips and the cooked chanterelles, serve immediately. BON APPETIT!