“surf N Turf”* Recipe

Preheat and season

Preheat oven to 325°F (165°C). Pat short ribs dry with paper towels. Season all sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each rib in 2 tablespoons all-purpose flour, shaking off excess.

Brown the ribs

Heat 2 tablespoons vegetable oil in a heavy ovenproof Dutch oven over medium-high heat until shimmering. Sear short ribs in batches 2–3 minutes per side until deep brown; do not overcrowd. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 4 smashed garlic cloves and 2 tablespoons tomato paste; cook 1–2 minutes until tomato paste darkens and aromas develop.

Deglaze

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by roughly half (about 4–6 minutes).

Braise

Return short ribs and any accumulated juices to the pot. Add 2 cups beef stock, 3 thyme sprigs, 1 bay leaf, and 1 teaspoon Worcestershire sauce. The liquid should come about halfway up the ribs; add a bit more stock or water if necessary. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise until very tender and falling from the bone, about 2.25–2.5 hours.

Finish sauce

Remove ribs to a tray and keep warm. Strain braising liquid into a saucepan, pressing solids to extract flavor. Skim excess fat from the strained liquid. Simmer the liquid on medium heat until slightly thickened to sauce consistency (8–12 minutes). Taste and adjust seasoning with salt and pepper. Optionally spoon a tablespoon of butter into the sauce for gloss and richness.

Make gremolata

While ribs braise, finely chop 1/2 cup packed flat-leaf parsley. Mince 1 clove garlic and zest 1 lemon. Combine parsley, minced garlic, lemon zest, 1 teaspoon extra-virgin olive oil and 1/4 teaspoon sea salt in a small bowl. Stir to combine. Taste and adjust salt or lemon if needed. If using microgreens or chives, set aside for plating.

Prepare scallops

When short rib sauce is nearly finished, pat scallops very dry with paper towels to remove moisture (this ensures a good sear). Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear scallops

Heat a large stainless-steel or cast-iron skillet over high heat until very hot. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams and begins to brown slightly, add scallops in a single layer without crowding. Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the second side 1–1.5 minutes until just opaque in the center (total cook time ~3–3.5 minutes depending on scallop size). Remove scallops to a warm plate.

Finish with butter and lemon

Lower heat to medium. Add a small knob of butter (about 1/2 tablespoon) and spoon the melted butter over the scallops for 20–30 seconds (baste) to glaze them. Remove from heat and keep warm until plating. Serve with lemon wedges.

Spoon a generous pool of the reduced short rib sauce onto each warmed plate. Place one short rib (or portioned boneless meat taken from the ribs) atop the sauce. Nestle 3 seared scallops alongside the short rib. Sprinkle a heaping teaspoon of gremolata over the short rib and a small pinch over the scallops to brighten flavors. Garnish with microgreens or chopped chives and serve immediately with lemon wedges on the side.