Pan-Seared Sea Scallops on Red Onion Marmalade
- Reviews 3
Ready In: 30 mins
Serves: 4
Ingredients
- 16 large sea scallops (about 1 3/4 pounds)
- 5 tablespoons olive oil, divided
- 1 tablespoon grated lemon peel
- 1 tablespoon minced peeled fresh ginger
- salt & pepper, to taste
- 3 medium red onions, thinly sliced
- salt & pepper, to taste
- 1⁄3 cup dry red wine
- 1⁄4 cup red wine vinegar
- 2 tablespoons golden brown sugar
- chopped fresh chives
Directions
- Preheat oven to 250°F
- Pat scallops until dry and toss with 2 tablespoons oil, lemon peel, and ginger in medium bowl.
- Heat large nonstick skillet over medium-high heat.
- Add scallops; sprinkle with salt and pepper.
- Cook until brown and just opaque in center, about 3 minutes per side.
- Transfer scallops to small baking sheet; place in oven to keep warm.
- Add 3 tablespoons oil to drippings in same skillet; place over high heat.
- Add onions; sprinkle with salt and pepper.
- Cover and cook until brown, stirring occasionally, about 10 minutes.
- Add wine, vinegar, and sugar.
- Cook until onion marmalade is thick, stirring often, about 2 minutes.
- Season with salt and pepper.
- Spoon marmalade onto plates.
- Top with scallops and any juices, then chives.
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