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1
For the short ribs: Preheat the oven to 350 degrees F.
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2
In a large casserole heat the oil over medium-high heat.
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3
Season the meat with salt and pepper and brown on all sides.
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4
Remove the short ribs and set aside.
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5
Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes.
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6
Pour in the honey, red wine, and stock and bring it to a boil.
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7
Return the meat to the pan; the liquid should just about cover the meat.
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8
Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken.
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9
Cook until the meat is very tender, 2 1/2 to 3 hours.
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10
Place the meat on a platter and keep it warm.
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11
If necessary, cook the liquid over high heat until it is thick and syrupy.
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12
Remove from the heat and return the meat to the pan while you make the scallops.
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13
For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using.
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14
Cook until the liquid is reduced and thick, about 10 minutes.
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15
Meanwhile, pat the scallops dry with paper towels.
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16
Season them well with salt and pepper.
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17
Put a large skillet over medium-high heat and add 3 tablespoons olive oil.
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18
Sear the scallops without moving them for 1 to 2 minutes.
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19
When nicely browned, turn them over and sear them on the other side.
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20
Remove the scallops and set aside.
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21
Pour out any excess oil and add the cream mixture to the pan.
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22
Let this reduce over high heat for about 2 minutes.
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23
Return the scallops to the pan and cook until they are heated through, about 1 more minute.
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24
Serve the sticky short ribs topped with the creamy scallops; garnish with watercress.
