Pan Seared Scallops* Recipe
Recipe information
Make Pan Seared Scallops* in just 3h 20m. braised short rib, celery root puree, brussels sprouts, delicata squash
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Ingredients
Pan-Seared Scallops
Braised Short Rib
Celery Root Purée
Brussels Sprouts & Delicata Squash
Finishing Sauce
Braised Short Rib
1. Season and sear
Preheat oven to 160°C (325°F). Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tbs vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear short ribs on all sides until deep brown (3–4 minutes per side). Remove ribs and set aside.
2. Sauté aromatics
Reduce heat to medium. Add chopped onion, carrot and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until the paste darkens slightly.
3. Deglaze and braise
Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce the wine by half (3–4 minutes). Return short ribs to the pot. Add 2 cups beef stock, thyme sprigs and bay leaf so the liquid comes halfway up the ribs. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours until meat is fork-tender.
4. Finish and shred
Remove from oven. Transfer short ribs to a plate and keep warm. Strain braising liquid into a saucepan; skim fat. If desired, reduce strained liquid over medium heat to concentrate flavor to about 200 ml. Shred the short rib meat into large pieces and return briefly to the reduced sauce to coat. Keep warm for plating.
Celery Root Purée
5. Cook vegetables
Place cubed celery root and diced potato in a pot and cover with cold salted water. Bring to a boil, then simmer until very tender, about 18–22 minutes. Drain well.
6. Blend and season
Transfer drained vegetables to a blender or use an immersion blender. Add 30 g butter and 120 ml heavy cream. Purée until very smooth, adding a splash more cream if needed to reach a silky texture. Season with 1 tsp salt and 1 tsp white or black pepper. Keep warm, covered.
Brussels Sprouts & Delicata Squash
7. Prepare and roast
Toss halved brussels sprouts and delicata slices with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the 160°C (325°F) oven (or increase oven to 200°C / 400°F for this step) for 18–22 minutes until sprouts are caramelized and squash is tender and browned at edges. About halfway through, brush squash with 1 tbs honey or maple and return to oven.
8. Finish with vinegar
Remove from oven and toss vegetables with 1 tsp sherry or apple cider vinegar and adjust seasoning to taste. Keep warm.
Pan-Seared Scallops
9. Prepare scallops
If scallops have side muscle, remove it. Pat scallops very dry with paper towels. Season both sides lightly with the 1 tsp kosher salt and 1 tsp black pepper. If using flour, lightly dust each scallop and shake off excess.
10. Sear scallops
Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Place scallops in the pan spaced apart (work in batches if necessary). Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip scallops, add 2 tbs butter, and spoon melted butter over scallops as they finish, about 1–1.5 minutes more (internal center should be just opaque). Remove scallops to a plate and squeeze 1 tbs lemon juice over them.
Finishing Sauce & Plating
11. Finish sauce
Place the 200 ml strained/reduced braising liquid over medium-low heat. Whisk in 30 g cold butter a few pieces at a time to emulsify and slightly thicken the sauce. Stir in 1 tbs chopped parsley. Taste and adjust seasoning.
12. Plate
Spoon a generous smear of celery root purée on each plate. Arrange braised short rib pieces beside the purée. Nestle roasted brussels sprouts and delicata slices alongside. Place 3 seared scallops atop or beside the short rib and drizzle with the finished braising sauce. Garnish with microgreens or chopped parsley and serve immediately.
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