Veal Short Rib with Tortilla Crusted Scallops
Directions
- Rub a veal rack with Adobo paste. Season with salt and pepper.
Place covered in a 325°F oven to cook for 2 1/2 hours or until tender.
- Cut the 2 ribs from the rack.
- In a food processor combine the tortilla and flour, salt and pepper. Pulse on high until smooth.
Wet the scallops and coat in the flour mixture.
- Deep fry the scallops for about three minutes.
- Combine the warm corn and tomatoes. Grate the lime skin into the mix. Toss with lime juice and olive oil. Season.
Plate together.
Ingredients
- 2 ea. Piancone Epicureo® Veal Short Ribs, from a rack
- 1 tbsp. Contigo® adobo paste
- 1/4 tsp. West Creek® sea salt kosher
- 1/4 tsp. Magellan® Black Pepper, ground
- 6 ea. Bay Winds® Scallops, U 60-80
- 1 ea. Contigo® Tortilla(s), Corn, yellow
- 1/4 cup Roma® All-Purpose Flour
- 1/4 cup Contigo® fire roasted corn, warmed
- 2 ea. Peak Fresh Produce® Tomato(es), Cherry, cut in half
- 1 ea. Peak Fresh Produce® Lime(s)
- 2 tsp. Roma® extra virgin olive oil
- Brilliance® oil, for frying
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
