Braised Short Ribs with Seared Scallop on Mofongo C

Name: Braised Short Ribs with Seared Scallop on Mofongo Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 2 1/2 pounds short ribs, cut in 2 pieces; 1 quart Concord grape juice; 1 cup red wine; 1 green pepper, chopped, divided; 1 white onion, chopped, divided; 6 cloves garlic, minced, divided; 1 bunch fresh cilantro sprigs, divided; 4 bay leaves, divided; 2 teaspoons ground cumin, divided; 2 teaspoons paprika, divided; 1 (3-ounce) jar green olives; 1 (2-ounce) jar roasted red peppers, sliced; 4 green bananas, peeled and chopped; 6 pieces bacon, chopped; 6 sea scallops

Servings: persons

3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 1/2 pounds short ribs, cut in 2 pieces
1 quart Concord grape juice
1 cup red wine
1 green pepper, chopped, divided
1 white onion, chopped, divided
6 cloves garlic, minced, divided
1 bunch fresh cilantro sprigs, divided
4 bay leaves, divided
2 teaspoons ground cumin, divided
2 teaspoons paprika, divided
1 (3-ounce) jar green olives
1 (2-ounce) jar roasted red peppers, sliced
4 green bananas, peeled and chopped
6 pieces bacon, chopped
6 sea scallops

1
In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat.
2
Season the short ribs with salt and pepper.
3
Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms.
4
Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon.
5
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.
6
Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
7
Meanwhile, boil the green bananas until fork tender.
8
Strain and mash until smooth.
9
Let cool.
10
Cook the bacon in a medium skillet over medium heat until crispy.
11
Add the remaining peppers, onion, garlic and 1/2 of the cilantro.
12
Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
13
Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper.
14
Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
15
Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate.
16
Place a seared scallop on top of mofongo cake.
17
Remove the short ribs from the pot and shear with fork.
18
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.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, Kosher salt and freshly ground black pepper, to taste, 2 1/2 pounds short ribs, cut in 2 pieces, 1 quart Concord grape juice, and more.

Yes, Braised Short Ribs with Seared Scallop on Mofongo Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Braised Short Ribs with Seared Scallop on Mofongo Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions