Ingredients & Directions
1 C. (3 oz.)
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
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