Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce

Recipe courtesy Tyler Florence

Show: Food 911Episode: San Diego Surf 'n' Turf

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
3 hr 20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 20 min
Total:: 3 hr 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Short ribs:

3 tablespoons extra-virgin olive oil
3 pounds short ribs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
3 carrots, chopped
1 tablespoon sweet paprika
1 teaspoon caraway seeds
3 sprigs fresh thyme
1/2 cup honey
1 cup dry red wine
2 cups beef stock

Scallops:

1 cup chicken stock
1/2 cup heavy cream
1 orange, zest finely grated
Pinch saffron, optional
1 pound diver scallops
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
Fresh watercress, for garnish

Directions

For the short ribs: Preheat the oven to 350 degrees F.

In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops.

For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute.

Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 16

View all 16 Shellfish Collections

Comments & Reviews

recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
DOLF Pittsburgh, PA 10-25-2009
Flag

Winter Comfort Food at it's Finest!
Rated: 5 stars out of 5

When I make this dish I usually serve it in two courses. I serve the scallops first on top of a risotto cake with the... orange-saffron sauce. Next I serve the short ribs on top of Creamy Corn Polenta with plenty of extra carrots and the delicious sauce. I find that I have to remove the carrots and short ribs from the braising liquid and let it reduce for about an hour to get it the right consistency. Wow, what a flavor profile! Here are the link to the Creamy Corn Polenta recipie: http://www.foodnetwork.com/search/delegate.do?Nr=Record Type:Result&N=0&fnSearchString=creamy polenta&No=12 Read more
recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
melody mather, CA 09-25-2009
Flag

READ THE RECIPE
Rated: 4 stars out of 5

A couple of people have stated that the veggie puree does not reduce down to any kind of palatable sauce. Well, just to help... you out, the recipe does say to "strain the braising liquid" into a pot and then reduce meaning that all that should be in the pan is liquid. Try again and it may be better ;)Read more
recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
Mindy Windermere, FL 08-22-2009
Flag

Enjoy great beef and save money at the same time!
Rated: 5 stars out of 5

I saw a big flat of beautiful short ribs at my neighborhood warehouse store and couldn't resist, even though I haven't cooked... them for years and years. I remembered short ribs were a favorite of a gourmet chef friend of mine in the 60s, so, at $2 a pound, how could I go wrong? This time I hit the nail on the head. I had seen Tyler demo this recipe, so I looked it up. Since I had a few hours on a Friday afternoon it seemed the perfect option. As another reviewer said, my husband loves beef and I love scallops, so it was worth the effort to do both. As it turned out, each of these recipes stands on its own, if you don't want to put in the extra time, but together they are spectacular! I made an effort to follow the recipes exactly as written. Please, please try not to eliminate any ingredients. We made a special trip to the grocery store for the saffron, and I'm glad we did. My husband made a side dish of penne pasta with asparagus and peas -- and we had an absolutely delightful meal! I am so tired of seeing reviewers on this site rating a recipe with one or two or even three stars and then proceeding to explain how he or she substituted chicken for the beef, chicken broth for beef broth, leaving out this and that and then complaining it didn't taste great. Give me a break!! Come on, folks...if you must completely change a recipe DON'T REVIEW IT AT ALL!!! Read more
recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
Margie Norwalk, CO 08-08-2009
Flag

AWESOME RECIPE!
Rated: 5 stars out of 5

I'm a seafood lover & my husband loves all meat (beef, chicken, pork, etc.) so I had to try this recipe since it had both... beef & seafood. I made it together the first time and it came out delicious. The next 3-4X, I made just the short ribs and served with mashed potatoes and hubby loves it. I had to try a little bit of the beef since he was raving so much and it was delectable. DELICIOUS together with scallops or separately. The reviewers who gave it less than 5 stars either did not even try the recipe or did not follow it. The short ribs can be addicting . I've cooked it in the oven and on stove top (one time) too and it comes out better in the oven (use a dutch oven or roaster pan). Juice is much thicker & richer flavor. Follow recipe as is and you won't be disappointed.Read more
recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
Shaun Windham, ME 02-14-2009
Flag

Glaze is the star!
Rated: 5 stars out of 5

This was my first time making these. And as you can see by the date, yes it was for Valentines day. I made them for my wife,... who after having braised short ribs at our favorite little "hole in the wall" said that was her favorite meal. So I searched on this sight to find the recipe I thought she would like and I nailed it! She loved the it! The Scallops were very rich and I may have put a little more than a pinch of Saffron, but it was still very good. Here's a link to what the plate looked like. I grilled up some asparagus with kosher salt, ground black pepper, garlick and extra virgin olive oil, and a glass of red wine to boot. (neither of us are really big wine people so we had some sparkling water on standby. http://picasaweb.google.com/lh/photo/pJN3H3GIg0Bgoh7qpA52rw?feat=directlinkRead more
recipe Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce
Laura Annapolis, MD 01-26-2009
Flag

Sooo, soooo good
Rated: 5 stars out of 5

I tried this recipe a year ago and still can't stop thinking about it! I used small scallops and they created kind of a pop... of flavor when you bit into them. The ribs themselves were delicious, a little on the sweeter side, but nevertheless very tasty. I loved how the orange saffron sauce cut through the sweetness of the ribs and left your mouth kind of tingly... and the presentation was very rustic but beautiful as well.Read more