Seared Day Boat Scallop, Short Rib Ravioli & Buerre Rouge

Executive Chef Mark Ayers , Pacific's Edge, Carmel

Serves 4

Ravioli Filling
5 lb. beef short ribs
1/2 lb. onion
1/4 lb. celery
1/4 lb. carrot
1/2 bunch thyme
1/2 bunch parsley
1 btl. pinot noir
1 gallon veal stock

Buerre Rouge
2 cups red wine
2 ea shallots
1 # unsalted Butter
1 ea Bay Leaf

Ravioli Filling
1. Trim and clean Short Ribs
2. Sear in very hot oil until nicely browned, set aside
3. Add vegetable and caramelize, deglaze with pinot noir
4. Add to short ribs
5. Add veal stock and bring to a simmer over medium heat
6. Cover and braise for three to four hours until tender
7. Drain off liquid and reserve
8. Allow the meat to cool enough to handle
9. Chop in food processor with vegetables
10. Adjust seasoning
11. Stuff into pasta to make ravioli.

Buerre Rouge
1. Reduce red wine, bay leaf and shallot over medium heat by _
2. Slowly whip in soft butter
3. Strain through chinoise
4. Adjust seasoning

Red Wine Reduction
1. Over medium heat, bring the cooking liquid from the short rib to a simmer.
2. Skim constantly while the reduction is taking place.
3. Remove from heat and strain when desired consistency is reached.

Seared Scallops
1. Use U-10 size scallops that are as fresh as possible.
2. Pat dry with a paper towel and season with kosher salt.
3. Heat blended oil to nearly the smoking point over medium heat
4. Carefully place scallops in oil and do not move for approximately 2 minutes
5. When nicely browned gently turn them over a sear the other side
6. Remove from heat and place on towel to absorb excess oil
7. Serve on top of short rib ravioli garnished with fresh herbs
8. Drizzle plate with sauces