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

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PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS



Pan Seared Sea Scallops with Orange Braised Shallots image

From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious.

Provided by CCinSC

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop
1 1/2 ounces olive oil
salt and pepper
1 cup orange juice
2/3 cup orange juice concentrate
2 tablespoons olive oil
12 large shallots, peeled
1 1/2 ounces sherry wine vinegar
2 cups chicken stock
1 tablespoon butter

Steps:

  • Dry scallops well and season with salt and pepper.
  • Heat olive oil in large saute pan until smoking then add the scallops.
  • Don't overcrowd them.
  • Brown well.
  • Let cook over medium high heat until done, about 5-8 minutes.
  • Keep Warm.
  • In non-aluminum pan bring orange juice and concentrate to boil.
  • Lower heat and simmer for 5 minutes.
  • Set aside.
  • In a saute pan, heat olive oil until almost smoking.
  • Add the shallots, browning them well on all sides.
  • Add orange juice mixture and chicken stock, cover.
  • Let simmer over moderate heat until shallots are nearly cooked through.
  • Remove shallots and let the remaining liquid reduce uncovered to about one cup.
  • Swirl in butter and serve immediately over shallots and scallops.

SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH



Scallops and Penne Pasta in a Saffron Broth image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound sea scallops, sliced into rounds
1/2 pound shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine
1 cup fish stock
1 cup clam juice
14-ounce can crushed tomatoes (about 2 cups)
4 carrots, peeled and sliced
1/4 to 1/2 teaspoon crumbled saffron
1/4 teaspoon dried orange peel

Steps:

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.

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.

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