3 tablespoons extra-virgin olive oil
3 pounds short ribs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
3 carrots, chopped
1 tablespoon sweet paprika
1 teaspoon caraway seeds
3 sprigs fresh thyme
1/2 cup honey
1 cup dry red wine
2 cups beef stock
1 cup chicken stock
1/2 cup heavy cream
1 orange, zest finely grated
Pinch saffron, optional
1 pound diver scallops
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
Fresh watercress, for garnish
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