Sous Vide Short Ribs and Scallops | Surf n’ Turf
I love steak and there is nothing better! When you eat wagyu it’s just amazing, but today’s dish will give a wagyu steak a run for it’s money. I made the most incredible Surf n’ Turf of my life and the best part is, it’s not expensive.
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Ingredients
Sauce
1/4 Cup Sweet Onion
1/4 Cup Celery
1/4 Cup Carrots
1/4 Cup Red Wine
1 tbsp Tomato Paste
1 Bay Leaf
Demi Glaze - Buy now
Step 1
Start by searing your short ribs with the flamethrower to make sure that it has a nice crust. Then season well with salt, freshly ground pepper and garlic powder. Then bag them up and cook them sous vide @185°F / 85°C for 12 hours.
Step 2
Then season the scallops with salt and lemon pepper seasoning. Bag them in a vacuum bag with some olive oil and cook them @140°F / 60°C for about 40 minutes.
Step 3
Into a sauce pan add some olive oil and 1/4 cup of white sweet onions. Stir it and then add 1/4 cup of diced carrots and 1/4 cup of diced celery let everything cook until it becomes a little translucent. Then add 1 tbsp of tomato paste, mix everything an make sure nothing burns.
Step 4
De-glaze the pan using 1/4 cup of red wine, mix well and let it reduce to almost nothing. Now add demi glaze and about 4 tbsp of butter and mix well to incorporate all the ingredients. Once everything is melted your sauce is done.
Step 5
Once your scallops are done take then out and drain the water then give them a nice sear in a pan with some oil. For the short ribs once they're ready take them out and keep the juices, then remove the bones and shred the meat.
Step 6
Using the juices from the bag re-hydrate the meat then plate it by placing some of your short rib on top of the scallops, lastly top it with some of the sauce. Enjoy your delicious short rib and scallop SURF & TURF!
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