Seared Qualicum Bay Scallop and Laquered Beef Short Rib

Ingredients

Yield:

Serves 4

• Beef

  • 1 kg Bone-in Beef Shortrib
  • 2 tbsp ground corriander
  • Salt and black pepper
  • 3 tbsp vegetable oil
  • 1 onion, peeled and cut into 1/2 inch dice
  • 1 stalk celery, cut into ½ inch dice
  • 1 carrot, peeled and cut into ½ inch dice
  • 1 fennel head cut into ½ inch dice
  • 6 cloves of garlic, crushed
  • 1 sachet of : 2 star anise cloves, 4 parsley sprigs, 4 thyme sprigs, 2 rosemary sprigs
  • 1 litre Veal stock (or low sodium chicken stock)
  • 500ml Cabernet Sauvignon
  • 1 tbsp sherry vinegar
  • 2 tbsp tomato paste
  • 2 tbsp whole grain mustard

• Kimchi

  • 250 g Napa Cabbage, sliced into 2" sections
  • 2 litre water
  • 50 g kosher salt
  • 1 head of garlic, peeled and sliced
  • 50 g fresh ginger, peeled and minced
  • 300 ml fish sauce
  • 30 gr Korean chili powder
  • 200 g daikon radish, peeled and grated
  • 15 g sugar

• Korean Black Garlic Oil

  • 1 head of aged black garlic
  • 250 ml grapeseed oil

• Seared Scallops

  • 8 pc Fresh Qualicum Beach scallops
  • 25 ml olive oil
  • 30 g butter, unsalted

Preparation

Difficulty:

hard

Time:

1 Hour

Total Time:

30 Hours

1. Beef

   • In large heavy pot on high heat. Season ribs with salt, pepper and ground coriander. Add vegetable oil to pot and carefully add beef shortribs. Allow to sear without moving the meat for 2 minutes. After 2 minutes, flip meat and brown other side. Remove meat to a tray, covered lightly with plastic wrap. Place tray on top of deep tray filled with ice and place in refrigerator.
   • Add 1 T vegetable oil and add onions, celery, carrot and leeks. Saute for 2 minutes. Add garlic and sachet of star anise, parsley, thyme and rosemary.
   • Add tomato paste and whole grain mustard. Deglaze with cabernet sauvignon and sherry vinegar. Reduce by 25%.
   • Add veal stock and reduce by 50%. Cool liquid completely
   • Place meat in cry-o-vac bag with ½ cup of the braising liquid and seal.
   • Place in water bath with immersion circulator for 24 hours at 56 celcius.

2. Kimchi

   • Dissolve the salt in the water. Add the cabbage. Put a plate on top and let stand for 1.5 hours.
   • Combine remaining ingredients in a bowl.
   • Drain and rinse the cabbage. Squeeze cabbage dry.
   • Combine ingredients with cabbage. Place in glass jars and cover tightly. Let stand for 2 days at room temperature. Once it begins fermenting, place in refrigerator.

3. Korean Black Garlic Oil

   • Peel garlic and place in blender with grapeseed oil. Puree and add salt to taste.

4. Seared Scallops

   • Heat fry pan over medium-high heat.
   • Add oil to pan. Season scallops with salt and white pepper. Add to pan. Do not move for 30 seconds.
   • Flip scallop when caramelized and add butter. Baste tops of scallops with butter