Braised Short Ribs with Seared Scallops on Mofongo Cake
Best dish I have ever made. We are foodies and are always looking for the next great meal. Although I dont cook like a professional chef, this one was pretty damn good and met with the approval of some of our foodie friends as well. MOFONGO!!!
Best dish I have ever made. We are foodies and are always looking for the next great meal. Although I dont cook like a professional chef, this one was pretty damn good and met with the approval of some of our foodie friends as well. MOFONGO!!!
- salt & pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 green pepper chopped
- 3 tablespoons olive oil divided
- 2 1/12 pounds short ribs cut in 2 pieces
- 1 quart grape juice
- 1 cup dry red wine
- 1 white onion chopped
- 6 cloves garlic minced
- 1 bunch fresh cilantro
- 4 bay leaves
- 3 ounces green olives
- 2 ounces red peppers sliced
- 4 green bananas make sure they are not ripe, green not yellow
- 6 pieces bacon
- 6 scallops
- Carbohydrate 50.7885637821502 g
- Cholesterol 143.113840186314 mg
- Fat 74.4995451498783 g
- Fiber 4.29651625590011 g
- Protein 30.9152366605301 g
- Saturated Fat 29.7377229841502 g
- Serving Size 1 1 Serving (559g)
- Sodium 594.740218078086 mg
- Sugar 46.4920475262501 g
- Trans Fat 6.23714277391029 g
- Calories 1019 calories
Step-by-step
- In a 3 qt heavy bottomed pan, heat 2 tablespoons olive oil over medium high heat.
- Season the short ribs with salt and pepper.
- Brown the short ribs for about 6 to 8 minutes per side or until a nice crust forms.
- Pour in grape juice and wine, scraping up an brown bits off the bottom of the pot with a wooden spoon.
- Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt and pepper.
- Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
- Meanwhile, boil the green bananas until fork tender.
- Strain and mash until smooth.
- Let cool.
- Cook the bacon in a medium skillet over medium heat until crisp.
- Add the remaining peppers, onion, garlic and 1/2 of the cilantro.
- Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
- Oil the scallops with the remaining tablespoon of olive oil and season with salt and pepper.
- Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
- Use a 3 inch ring mold and fill mofongo to shape on serving plate.
- Place a seared scallop on top of mofongo cake.
- Remove short ribs from the pot and shear with a fork.
- Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.
How does heavy, slow-braised beef ever find common ground with delicate seafood on the same plate? The answer lies in the textural contrast that defines coastal Puerto Rican cooking, where starchy green plantains—traditionally pounded in a pilón with garlic and chicharrón—form a dense, savory foundation that easily anchors rich braises and pan-seared proteins alike. When selecting green bananas or plantains for this base, look for skins that resist all thumb pressure and display an unyielding, deep emerald hue with zero yellowing; any hint of ripening introduces unwanted sugars that ruin the structural integrity of the molded cake. Boiling these starches until completely fork-tender ensures a smooth mash, while rendering crisp bacon provides the essential rendered fat needed to carry the aromatic sofrito of onions, peppers, and garlic directly into the plantain dough.
Achieving a proper crust on beef short ribs requires patience at the stove, demanding a full six to eight minutes per side in a heavy-bottomed Dutch oven over medium-high heat until the exterior turns mahogany and releases naturally from the metal. Deglazing the pan with a combination of red wine and fruit juice lifts the browned fond, building a complex braising liquid infused with cumin, smoked paprika, and green olives that breaks down the tough collagen over two and a half hours of gentle simmering. Without relying on an instant-read thermometer, test the beef for doneness by pressing a fork deeply into the thickest muscle fibers; if the tines slide through with zero resistance and the meat yields into distinct strands, the braise has reached its optimal state.
Scallops demand a completely different thermal approach, requiring high heat and absolute surface dryness to develop a proper caramelization without overcooking the translucent interior. Pat each mollusk thoroughly with paper towels before oiling, and let them sear undisturbed for three to four minutes per side until a deep golden crust forms. Overcrowding the pan will steam the seafood rather than sear it, so cook them in small batches if necessary to guarantee that desirable crust.
Assembling the final plate relies on geometric precision, utilizing a three-inch ring mold to shape the warm mofongo cake before layering the seared scallop and shredded short rib vertically. Spooning the reduced braising liquid over the summit ties the disparate elements together, bridging the gap between land and sea through concentrated acidity and salt.
