Seared Sea Scallops with Mushroom Raisin Goulash

  • Yield 6 servings
  • Prep 15 mins
  • Cook 35 mins

Hungarian vegetable goulash tops sea scallops.

seared_sea_scallops_with_mushroom_raisin_goulash
California Raisin Marketing Board

Ingredients

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

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

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