Braised Short Ribs With Seared Scallop On Mofongo Cake
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)1130 g
Rib (short, cut in 2 pieces)1 cup
Red Wine6 cloves
Garlic (minced, divided)1 bunch
Cilantro (fresh sprigs, divided)2 tsps
Ground Cumin (divided)2 tsps
Paprika (divided)Directions:
1
In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat
2
Season the short ribs with salt and pepper
3
Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms
4
Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon
5
Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper
6
Bring to a boil, then reduce the heat and simmer for 2 1/2 hours
7
Meanwhile, boil the green bananas until fork tender
8
Strain and mash until smooth
9
Let cool
10
Cook the bacon in a medium skillet over medium heat until crispy
11
Add the remaining peppers, onion, garlic and 1/2 of the cilantro
12
Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside
13
Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper
14
Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side
15
Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate
16
Place a seared scallop on top of mofongo cake
17
Remove the short ribs from the pot and shear with fork
18
Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve