Pan-Seared Sea Scallops On Red Onion Marmalade
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 tbsps
Olive Oil (divided)1 tbsp
Lemon Peel (grated)1 tbsp
Ginger (minced peeled fresh)3 medium
Red Onion (thinly sliced)1 cup
Red Wine (dry)1 cup
Red Wine VinegarDirections:
1
Preheat oven to 250°F
2
Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl
3
Heat large nonstick skillet over medium-high heat
4
Add scallops; sprinkle with salt and pepper
5
Cook until brown and just opaque in center, about 3 minutes per side
6
Transfer scallops to small baking sheet; place in oven to keep warm
7
Add 3 tablespoons oil to drippings in same skillet; place over high heat
8
Add onions; sprinkle with salt and pepper
9
Cover and cook until brown, stirring occasionally, about 10 minutes
10
Add wine, vinegar, and sugar
11
Cook until onion marmalade is thick, stirring often, about 2 minutes
12
Season with salt and pepper
13
Spoon marmalade onto plates
14
Top with scallops and any juices, then chives
15
Preheat oven to 250°F
16
Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl
17
Heat large nonstick skillet over medium-high heat
18
Add scallops; sprinkle with salt and pepper
19
Cook until brown and just opaque in center, about 3 minutes per side
20
Transfer scallops to small baking sheet; place in oven to keep warm
21
Add 3 tablespoons oil to drippings in same skillet; place over high heat
22
Add onions; sprinkle with salt and pepper
23
Cover and cook until brown, stirring occasionally, about 10 minutes
24
Add wine, vinegar, and sugar
25
Cook until onion marmalade is thick, stirring often, about 2 minutes
26
Season with salt and pepper
27
Spoon marmalade onto plates
28
Top with scallops and any juices, then chives