Seared Sea Scallops with Mushroom Raisin Goulash

Seared Sea Scallops with Mushroom Raisin Goulash

By: Chef Robert Gadsby

Source:

Ingredients & Directions

Peanut oil
Sesame oil
Medium onion, peeled and diced
Medium carrot, peeled and diced
Medium celery stalk, peeled and diced
Kosher salt and freshly ground black pepper
Garlic clove, peeled and minced
Mixed mushrooms; cleaned, trimmed and diced
California golden raisins
California natural raisins
Fresh thyme leaves
Small tomato, seeded and diced
Sun-dried tomatoes
Smoked paprika
Chicken broth

Large sea scallops
Salt and fresh ground white pepper
Oil; for frying

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.

Serving size: 2 ounces of scallops, 1/2 cup goulash

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