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Seared Scallops with Short Rib Ragoût, Cauliflower and Maitake Mushrooms

Serves 4
Time 7 hr 5 min
Certain to wow your guests at your next dinner party, this elegant and richly flavored entrée dazzles with its complex flavors and simple presentation. Preparing the ribs the day before ensures a robust ragu and easy assembly when time matters most. Recipe courtesy of Bryan Zupon.
Special Diets:
Ingredients
  • Short Ribs
  • 1 tablespoon grapeseed or safflower oil
  • 1 pound beef short ribs (about 2 to 3 meaty ribs)
  • 1/2 teaspoon kosher salt
  • 1 clove garlic chopped
  • 1/4 medium yellow onion, chopped
  • 1 stalk celery
  • 1 carrot, chopped
  • 1 teaspoon smoked paprika or pimentón
  • 1 cup red wine (Merlot, Cabernet or Zinfandel)
  • 1/2 cup cola
  • 1 bay leaf
  • 1 sprig thyme
  • Cauliflower
  • 1 small head cauliflower, cut into 4 thick slices
  • 2 tablespoons grapeseed or safflower oil
  • Mushrooms
  • 1 cup maitake mushrooms, pulled apart into smaller pieces (substitute cremini, oyster or wild mushrooms)
  • 2 tablespoons grapeseed or safflower oil
  • 1 teaspoon soy sauce
  • Scallops
  • 4 U-8 sea scallops
  • 2 tablespoons grapeseed or safflower oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
Method

Short Ribs
Preheat the oven to 350°F and season ribs on all sides with salt and pepper. Heat oil in a 2- to 3-quart saucepan over medium-high heat. When oil is slightly smoking, add ribs and brown on all sides, approximately 2 minutes per side. Remove ribs and set aside. Pour off excess oil, leaving a small amount of oil in the pan. Lower heat to medium and add garlic, onion, celery, carrot and smoked paprika. Cook until the vegetables begin to soften and turn golden around the edges, about 3 minutes. Add red wine, cola, bay leaf and thyme. Bring to a boil. Add ribs back to the saucepan and enough cold water to completely cover the ribs. Bring to a boil, cover with foil or an ovenproof lid and place in the oven. Braise until the ribs are tender and flake easily with a fork, about 2 hours. Allow ribs to cool, then remove meat from bone. Roughly chop the meat, place in a container and refrigerate until needed. Strain cooking liquid through a fine mesh sieve over a bowl, reserving the liquid. Cover and refrigerate 4 hours or until the fat has solidified. Skim off and discard the fat. Heat the chopped meat with the defatted cooking liquid and keep warm over low heat for final assembly. 

Chef's Tip: The short ribs are best made one day in advance and reheated over low heat in cooking liquid before final assembly.

Cauliflower and Mushrooms
Turn the oven temperature up to 450°F or preheat the oven to 450°F. Line baking sheet with parchment paper. Arrange cauliflower in a single layer on one side of the baking sheet. Drizzle cauliflower with olive oil and season with salt and pepper. Place mushrooms on a piece of foil and bend the sides to form a tray. Drizzle mushrooms with olive oil and soy sauce and season with salt and pepper. Place mushrooms on baking sheet next to cauliflower. Roast until cauliflower is golden and mushrooms are crispy around the edges, about 25 minutes.

Scallops
Heat a large skillet over medium-high heat. Season scallops on both sides with salt. Add oil to the skillet and then add scallops. Sear scallops 2 minutes, until a golden crust forms. Turn scallops and cook 1 to 2 minutes longer, until golden and crisp on both sides.

Assembly
Spoon a mound of short rib ragu, approximately 2 heaping tablespoons, onto the center of a dinner plate. Place one slice of cauliflower on top of the ribs. Place a scallop on top of the cauliflower. Arrange roasted mushrooms around the short ribs, cauliflower and scallop. Drizzle mushrooms with braising liquid. Garnish with smoked paprika.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Short Ribs
  • 1 tablespoon grapeseed or safflower oil
  • 1 pound beef short ribs (about 2 to 3 meaty ribs)
  • 1/2 teaspoon kosher salt
  • 1 clove garlic chopped
  • 1/4 medium yellow onion, chopped
  • 1 stalk celery
  • 1 carrot, chopped
  • 1 teaspoon smoked paprika or pimentón
  • 1 cup red wine (Merlot, Cabernet or Zinfandel)
  • 1/2 cup cola
  • 1 bay leaf
  • 1 sprig thyme
  • Cauliflower
  • 1 small head cauliflower, cut into 4 thick slices
  • 2 tablespoons grapeseed or safflower oil
  • Mushrooms
  • 1 cup maitake mushrooms, pulled apart into smaller pieces (substitute cremini, oyster or wild mushrooms)
  • 2 tablespoons grapeseed or safflower oil
  • 1 teaspoon soy sauce
  • Scallops
  • 4 U-8 sea scallops
  • 2 tablespoons grapeseed or safflower oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt