Scallop Recipe From Pascal's On Ponce

This weeks recipe comes from one of Miami's elite chefs, Pascal Oudin of Pascal's On Ponce. Oudin has trained under Ducasse, Vergé, and Jean-Louis Palladin, who mentored the young Frenchman when he first came to the States in 1982. After a lengthy stint as executive chef of Grand Café in Coconut Grove's Grand Bay Hotel, Oudin premiered his own place in 2000 and has served the most elegant country French fare in Miami ever since.

Pan Sauteed Diver Scallop, Braised Beef Short Ribs, Asparagus and Chanterelle   

Serves  4                                                                    

Ingredients for Scallops

12 ea.     sea scallops

2 tb.        olive oil

6 ea.       bacon slices

1 bu.       asparagus, pencil

8 oz.       chanterelle Mushrooms

2 ea.       Garlic clove, whole unpeeled

to taste    white pepper, freshly ground

to taste    salt, coarse

2 tb.         butter, unsalted

2 ea.        garlic clove, whole unpeeled

For the Beef Short Ribs

4 ea.        beef short ribs--about 2 pounds

1 cup       canola oil

1 ea.        red onion, large, small diced

1 ea.        carrot, large, small diced

2 ea.        celery stalk, small diced

1 ea.        head of garlic cut in half ( cross section)

1 ea         bouquet garni (celery with bay leaf and thyme sprig tied

together with string)

1 tb.         flour

2 cup        red wine

2 tb.          brandy

4 cup         veal stock

Prepare the Scallops

Cover a small baking sheet with a clean kitchen towel, remove the small

side mucscle  from the scallop if it is there.  Place the scallops on

the prepared baking sheet.  Pat dry with a paper towel, cover and

refrigerate for at least 30 minutes.  Remove scallop from the

refrigerator, uncover the and wrap each scallop with _ a slice of

bacon.   To cook the scallops,  season with salt and white pepper. 

Heat 1 tablespoon of olive oil in a non stick skillet over medium-high

heat.  When hot add the scallop carefully, sear for 1 _ minutes and

turn and sear the other side for 30 seconds.  Remove scallop from the

pan and keep warm.

For the Short Ribs

Preheat the oven at 325°,  Season the short ribs with salt and pepper. 

In a large pot over medium heat, heat the canola oil and brown the

short ribs on all sides until golden brown.  Remove the ribs,  add 

garlic & vegetable mirepoix and proceed to roast until golden

brown.  Next, place the ribs back on top of the vegetables and add a

sprinkle of flour on top evenly.  Place in the oven for about 10

minutes uncovered.  After 10 minutes remove from the oven, add red wine

and brandy let reduce by _ then add the veal stock and bouquet garni

and bring to a boil.  After it has boiled cover the pan and transfer to

the oven and braise 2 _ - 3 hours until the is very tender and falling

off the bones.

Remove the ribs from the braising liquid.  Let the meat cool slightly,

while the meat is still warm remove all the fat, gristle and bones from

the meat.  Keep the meat warm.  Strain the braising liquid through a

fine mesh sieve squeezing all the liquid from the vegetables.  Remove

all of the excess fat, which is floating on top of the liquid.

For the Asparagus

Bring a large pot of salted water to a boil.  Cook the asparagus until

they are barely tender, approximately 2 minutes.  Remove them and

immediately rinse them under cold water to stop the cooking process,

set aside for later.

For the Chanterelle

Place a heavy skillet over medium high heat and add oil.  When the oil

is hot add the mushrooms with the 2 cloves of unpeeled garlic crushed. 

Let the garlic and the mushrooms cook for 5 minutes, season with salt

and pepper add the butter, set aside and keep warm.

To Serve

In a large pasta plate, place in the center of the plate one serving of

the braised short ribs meat, place three seared scallops around the

meat and ladle some or the sauce on the plate, then finish with the

asparagus tips and the cooked chanterelles, serve immediately.  BON APPETIT!

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Contact: Lee Klein