Gestoofde Runderlappen Scallops Of Beef Recipes

STICKY BRAISED SHORT RIBS AND SEARED SCALLOPS WITH ORANGE SAFFRON SAUCE

Steps:

• 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.

BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE

Steps:

• Soak skewers in water for 30 minutes to 1 hour.
• Preheat the grill. Preheat frying oil to 375 degrees F.
• Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
• In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
• Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
• On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

STEAMBOAT STEAKS

Steps:

• Lay out four squares of foil large enough to wrap the steaks.
• Spray a spot on the foil and place a slice of onion on each.
• Top with a steak, add salt and pepper, and sprinkle with diced pepper.
• Spoon vinegrette over steaks, seal foil and place over low-medium grill.
• Grill for 45 minutes, turning every 10 minutes, then test for doneness.
• If steaks aren't yet tender give them another 10 to 15 minutes.
• Serve with foil-baked potatoes and coleslaw.

BEEF AND SCALLOPS

Steps:

• In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
• Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
• Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
• Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
• If desired, serve over hot cooked rice or noodles.

BEEF & SCALLOP STIR-FRY

Steps:

• Heat oil in wok or large skillet until almost smoking.
• Add garlic and beef, then scallops, and stir-fry about 30 seconds.
• Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

GESTOOFDE RUNDERLAPPEN - SCALLOPS OF BEEF

Steps:

• Cut beef into individual servings, trimming off excess fat.
• Render the fat over medium heat in a large skillet; brown the meat in it.
• Remove meat to casserole dish; fry onions in remaining fat.
• Arrange onions over meat.
• Blend flour with fat in pan and add water, stirring until thickened.
• Season with salt, pepper and allspice.
• Pour gravy over meat, cover and bake for 90 minutes to two hours in a moderate overn (350F).
• Serve with boiled potatoes.