Prepare to elevate your culinary skills with a dish that will transform your home kitchen into a gourmet dining experience! This Seared Sea Scallops with Mushroom Raisin Goulash is not just a recipe—it's a gastronomic adventure that combines the delicate sweetness of perfectly seared scallops with an unexpected and luxurious mushroom and raisin sauce. In just 35 minutes, you'll create a restaurant-worthy meal that will impress even the most discerning food lovers and make your taste buds dance with delight.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 8 sea scallops
- 1 cup mushrooms, sliced
- 1/2 cup raisins
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove sea scallops from refrigerator 15 minutes before cooking to bring them to room temperature. Pat scallops dry with paper towels to ensure a perfect sear.
- Season scallops generously on both sides with salt and freshly ground black pepper.
- Heat a large heavy-bottomed skillet over medium-high heat. Add olive oil and 1 tablespoon of butter, swirling to coat the pan.
- Once the pan is hot and butter is foaming, carefully place scallops in the skillet, ensuring they are not touching each other.
- Sear scallops for approximately 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
- Gently flip scallops using tongs and cook for an additional 1-2 minutes on the other side. Remove scallops from pan and set aside on a warm plate.
- In the same skillet, add remaining butter and sliced mushrooms. Sauté mushrooms for 3-4 minutes until they release their moisture and begin to brown.
- Add raisins to the mushrooms and cook for an additional 1-2 minutes, allowing them to plump and caramelize slightly.
- Season mushroom and raisin mixture with salt and pepper to taste, creating a rustic goulash-style sauce.
- Plate the seared scallops and top with the warm mushroom raisin goulash. Serve immediately while scallops are still hot and crispy.
Tips
- Always buy dry-packed scallops for the best sear—they'll caramelize beautifully without releasing excess water.
- Ensure your scallops are completely dry before cooking; moisture is the enemy of a perfect golden crust.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning.
- Don't overcrowd the pan—give each scallop space to develop a beautiful golden-brown exterior.
- The key to perfectly cooked scallops is high heat and minimal handling; resist the urge to move them around in the pan.
- Serve immediately after cooking to maintain the crisp exterior and tender interior of the scallops.
- If you're nervous about cooking seafood, practice on less expensive proteins first to build your confidence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 55mg
