Contigo® Adobo Veal Short Rib
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 and plate together.
Ingredients
- 2 ea. Piancone Epicureo® Veal Short Ribs, from a rack
- 1 tbsp. Contigo® adobo paste
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground
- 3 ea. Empire's Treasure® Scallops
- 1 ea. Contigo® Yellow Corn Tortilla
- 1/4 cup Roma® All-Purpose Flour
- 1/4 cup Contigo® fire roasted corn, warmed
- 2 ea. Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1 ea. Peak Fresh Produce® Lime(s)
- 2 tsp. Piancone Epicureo® unfiltered extra virgin olive oil
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
