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Seared Sea Scallops w/Mushroom Raisin Goulash

Source of Recipe

Chef Robert Gadsby


List of Ingredients

2 tablespoons peanut oil
2 tablespoons 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 large garlic clove, peeled and minced
12 ounces mixed mushrooms; cleaned, trimmed and diced
1/3 cup (3 ounces) California golden raisins
1/3 cup (3 ounces) California natural raisins
1 tablespoon fresh thyme leaves
1 large tomato, seeded and diced
4 ounces sun-dried tomatoes
1 tablespoon smoked paprika
1-1/2 cups brown chicken stock
8 to 12 large sea scallops
Salt and fresh ground white pepper
Oil; for frying
2 cups (6 ounces) micro greens or herb salad greens; for garnish



Recipe

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, stiring frequently, until mushrooms are almost tender, about 3 minutes. Add tomatoes and paprika; cook 2 minutes more. Stir in stock 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.

SERVES 4