Seared Sea Scallops with Mushroom Raisin Goulash
- 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
- 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.
Nutritional Info *per serving
- Calories 190
- Glycemic Load 4.22
- 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%