by CHEF JEREMY SENARIS APPETIZER COURSE: SCALLOP GINATAAN Seared jumbo scallops, Filipino curry sauce, Lotus Root Chips, roasted butternut squash, green onion oil MAIN COURSE: SHORT RIBS BIFSTEK Beef short ribs braised in citrus soy sauce, charred broccolini, parsnip puree. SCALLOPS GINATAAN Ingredients: Large/Jumbo Scallops – 3 per serving Coconut Milk – 1 can Fish Sauce – To taste Pepper – to taste Water – 1/2 Cup Butternut squash – ¼” – ½” dice Lotus Root – 1 large – peeled and mandolin into chips 1 onion – rough chop Half head of garlic – rough chop Ginger – 1.5” peeled & rough chopped Thai Chilli – 1 or 2 (for less heat remove the seeds) Green Onions – 2 bunches: 1 Bunch for green onion oil. 1 bunch into curls (Garnish) ½ cup neutral oil (vegetable or grapeseed) Pea shoots – Garnish for dish (optional) Sauce Method: 1. Sautee the aromatics, starting with onion & ginger until onion is translucent. Add garlic & red Thai chilis. Deglaze the pot with coconut milk & water. Allow to reduce for about 10 minutes on medium/high heat. Season with fish sauce & pepper. Transfer to blender or food processor & blend until smooth. Strain out the solids & taste for seasoning one last time. Adjust if needed & set aside. Green Onion Oil & Curls Method: 1. In a blender combine green part only of one bunch of green onions with oil. Blend well. Transfer to a small stockpot, heat oil over medium/high heat. Once the green onion puree in the oil starts to bubble rapidly remove from heat & strain. Do not push the mixture through your strainer. You do not want any of the pureed green onion in your oil. 2. Cut the green parts of the onion into 3”-4” pieces. Julienne the green onion lengthwise as thin as possible. Soak in ice water. Set aside and allow to curl. Lotus Root Chip Method: 1. Peel lotus root. Using a mandolin or a knife cut into thin chips. Store in water to prevent oxidation. Dry & deep fry at low heat 325. The slow frying process ensures crispness and not burning the chips. Season with salt. Butternut Squash Method: 1. Peel & dice squash to 1/4”-1/2”. Dredge in oil. Roast on a roasting pan in the oven @ 375 degrees for about 10 minutes. Scallop Method: 1. Add 1/4 Cup of oil into cast iron pan. Heat on high heat until you see the pan slightly start to smoke. 2. Dry your scallops thoroughly before you sear them in the pan. Once you add in the scallops reduce heat to med-high. Do not touch your scallops until you can clearly see the bottoms of the scallops browning. About 2-3 minutes. Once you see the bottom have a nice sear. Flip the scallop and cook for 30 more seconds. Remove from pan and plate with sauce, squash, green oil & garnishes. SHORT RIBS BIFSTEK Ingredients: Short Ribs – 4 pcs Soy Sauce – 1 cup Calamansi Extract – ¼ cup (reserve some for pear salad) Water – 1 Cup 1 onion – rough chop Parsnips – 1 bag, peeled & chopped 1” Green Onions – 2 Bunches(1 bunch into curls + 1 bunch for the parsnip puree) Broccollini – 1-2 Packages Asian Pears – 1 Togarashi (garnish for Asian pear salad and beef) Red radish or pea shoots – Garnish for beef (optional) Corn starch Method: 1. Braise short ribs in soy sauce, calamansi extract, water & rough chopped onions. Braise for 2 hours at 350 degrees. 2. Boil parsnips with 1 bunch of chopped green onions (green part only) once tender transfer to blender & blend with some milk & butter. Season w/ salt. (add a few drops of green food color - optional) 3. Mandolin Asian pears, season with calamansi extract & salt. (Refrigerate) 4. Once the beef is cooked reduce some of the cooking liquids, taste & season with more calamansi or soy or add water if too salty. Thicken with corn starch slurry to make gravy. 5. Char broccolini. Season with salt & pepper. 6. For plating, smear down parsnip puree, short rib on top. Broccollin beside the beef. Gravy over top of beef. Asian pear salad beside the beef. Garnish with green onion curls, red radish micros & togarashi over the dish & salad. .