Seared Sea Scallops with Mushroom Raisin Goulash

seared_sea_scallops_with_mushroom_raisin_goulash
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/seared_sea_scallops_with_mushroom_raisin_goulash.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 35 mins

Ingredients

1tablespoon peanut oil
1tablespoon sesame oil
1medium onion, peeled and diced
1medium carrot, peeled and diced
1medium celery stalk, peeled and diced
3/8teaspoon kosher salt
3/16teaspoon freshly ground black pepper
1clove garlic, peeled and minced
6ounces mixed mushrooms; cleaned, trimmed and diced
1/2cup California golden raisins
1/3cup California natural raisins
1/2tablespoon fresh thyme leaves
1small tomato, seeded and diced
2ounces sun-dried tomatoes
1/2tablespoon smoked paprika
3/4cup chicken broth
12large sea scallops
3/8teaspoon salt
3/16teaspoon fresh ground white pepper
Oil; for frying
1cup (3 ounces) micro greens or herb salad greens; for garnish

Instructions

  1. 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.
  2. 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.
  3.  Reheat goulash over medium heat, stirring gently, just until heated through. Spoon over scallops and garnish with greens. Serve immediately.

Recipe by Chef Robert Gadsby, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 4.22
  • Calories 190
  • Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 790mg
  • Potassium 900mg
  • Carbohydrate 29mg
  • Fiber 4g
  • Sugars 19g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 25%
  • Calcium 6%
  • Iron 10%
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