Surf N Turf* Gfm Recipe

Season and sear

Preheat oven to 325°F (160°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 dust the ribs with 2 tbs flour, shaking off excess. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, brown short ribs on all sides, 3–4 minutes per side, until deep golden. Transfer ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced carrot, onion, and celery to the pot and sauté for 6–8 minutes until softened and beginning to brown. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly and garlic is fragrant.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Simmer wine 3–4 minutes to reduce slightly. Return short ribs to the pot and add 3 cups beef stock, 1 bay leaf, 3 sprigs thyme, and 1 parsley sprig. The liquid should come about halfway up the ribs; add a bit more stock or water if needed. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise for 2.5–3 hours, or until meat is very tender and falling from the bone.

Finish the braise and make jus

Carefully remove ribs to a tray and keep warm. Skim excess fat from the braising liquid. Place the pot on the stove over medium heat and simmer the liquid until reduced to about 3/4 cup (approximately 10–15 minutes). Stir in 1 tbs butter to enrich and glossy the jus. Taste and adjust seasoning with salt and pepper. Reserve 3/4 cup of the jus for plating and keep the remaining short rib meat warm or shred slightly for serving.

Make the gremolata: in a small bowl combine 1/4 cup finely chopped parsley, 1 tbs lemon zest, 1 very finely minced garlic clove, and 1 tsp extra-virgin olive oil. Stir to combine and season with a pinch of salt. Set aside at room temperature so flavors marry.

If using microgreens/baby arugula, toss lightly with a pinch of salt and a few drops of olive oil; reserve for plating.

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust each scallop with about 1 tsp flour total to promote browning.

Sear scallops

Heat a large skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 2 tbs olive oil. When oil is shimmering and just starting to smoke, add scallops in a single layer without crowding (sear in batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 1 tbs unsalted butter; tilt the pan and spoon the melted butter over scallops for about 30–45 seconds more (they should be just opaque in the center). Remove scallops to a warm plate and keep warm.

Finish and plate scallops with short rib: place a portion of shredded or whole short rib on each plate, spoon 1–2 tbs of the reserved braising jus over the meat. Arrange 3 scallops per serving on or beside the short rib. Spoon a little more jus around. Sprinkle a generous pinch of gremolata over the scallops and short rib to brighten the dish. Garnish with microgreens or baby arugula and serve with lemon wedges for squeezing.