Seared Sea Scallops with Mushroom Raisin Goulash
- Yield 6 servings
- Prep 15 mins
- Cook 35 mins
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 1 medium onion, peeled and diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, peeled and diced
- 3/8 teaspoon kosher salt
- 3/16 teaspoon freshly ground black pepper
- 1 clove garlic, peeled and minced
- 6 ounces mixed mushrooms; cleaned, trimmed and diced
- 1/2 cup California golden raisins
- 1/3 cup California natural raisins
- 1/2 tablespoon fresh thyme leaves
- 1 small tomato, seeded and diced
- 2 ounces sun-dried tomatoes
- 1/2 tablespoon smoked paprika
- 3/4 cup chicken broth
- 12 large sea scallops
- 3/8 teaspoon salt
- 3/16 teaspoon fresh ground white pepper
- -- Oil; for frying
- 1 cup (3 ounces) micro greens or herb salad greens; for garnish
- For goulash, heat oils in large skillet over medium heat. Add onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in garlic and cook for 1 minute more. Then, add mushrooms, raisins and thyme. Cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomatoes and paprika; cook 2 minutes more. Stir in broth a little at a time bringing to simmer before each addition. Continue to simmer until thick but not dry, about 20 minutes. Set aside to cool.
- Dry scallops thoroughly with paper towels; season both sides with salt and white pepper. Heat a small amount of oil in a large well-seasoned skillet over medium-high heat. Add scallops and adjust heat so oil sizzles but does not smoke. Cook scallops until brown, about 2 minutes; turn and cook, basting with oil, until opaque and beginning to firm, about 1 minute more. Divide and arrange on warm serving plates.
- Reheat goulash over medium heat, stirring gently, just until heated through. Spoon over scallops and garnish with greens. Serve immediately.
By Chef Robert Gadsby.