1 6 oz. 1/2 C. 1/3 C. 1/2 Tbsp. 1 2 oz. 1/2 Tbsp. 3/4 C.
1 C. (3 oz.)
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