Home » Seared Sea Scallops with Mushroom Raisin Goulash

Recipe

Seared Sea Scallops with Mushroom Raisin Goulash

by: Chef Robert Gadsby

Hungarian vegetable goulash tops sea scallops.
Details
  • Serves:
  • Serving size: Serving size: 2 ounces of scallops, 1/2 cup goulash
INGREDIENTS
  • 1 tbsp. peanut oil
  • 1 tbsp. sesame oil
  • 1 medium onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1 medium celery stalk, peeled and diced
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, peeled and minced
  • 6 oz. mixed mushrooms; cleaned, trimmed and diced
  • 1/2 cup California golden raisins
  • 1/3 cup California natural raisins
  • 1/2 tbsp. fresh thyme leaves
  • 1 small tomato, seeded and diced
  • 2 oz. sun-dried tomatoes
  • 1/2 tbsp. smoked paprika
  • 3/4 c. chicken broth
  • 12 large sea scallops
  • Salt and fresh ground white pepper
  • Oil; for frying
  • 1 c. (3 ounces) micro greens or herb salad greens; for garnish
PROCEDURE
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.
Nutrition Information (per serving)
Calories 190(24% from fat); Total Fat 6g (sat 1g, mono 2g, poly 2g); Cholesterol 10mg; Protein 9g; Carbohydrates 30g; Fiber 4g; Iron 2mg; Sodium 350mg; Calcium 52mg