- 1 Tablespoon peanut oil
- 1 Tablespoon 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
- 3 Ounces mixed mushrooms; cleaned, trimmed and diced
- 1/2 cup California golden raisins
- 1/3 cup California natural raisins
- 1/2 Tablespoon fresh thyme leaves
- 1 small tomato, seeded and diced
- 2 Ounces sun-dried tomatoes
- 1/2 Tablespoon smoked paprika
- 3/4 Cup chicken broth
- 18 large sea scallops
- Salt and fresh ground white pepper
- Oil; for frying
- 1 Cup (3 ounces) 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 6 warm serving plates.
Reheat goulash over medium heat, stirring gently, just until heated through. Divide and spoon over scallops; garnish with greens and serve immediately.