Pan-Seared Sea Scallops on Red Onion Marmalade

PUBLISHED ON: 02.14.2010

 This dish can be made in less than a half an hour and is perfect served as a first course or as a main entree. If served as a main course, it is recommended that it be served with a soft polenta and steamed broccoli rabe. The onion marmalade is delicious separate with grilled meats or as an accompaniment for cheese.

We served it up with our Valentine’s Day meal as a first course in place of salad.

Pan-seared sea scallops on red onion marmalade
4 main course or 8 first course servings
Recipe from: Bon Appetit 

16 large scallops, side muscles removed
5 tablespoons olive oil, divided
1 tablespoon finely grated lemon peel
1 tablespoon minced fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons (packed) golden brown sugar
Chopped fresh chives
Preheat oven to 250 degrees F. Toss the scallops in 2 tablespoons oil, lemon peel, and ginger in a medium bowl.  Heat large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet. Cook until brown and just opaque in center, about 2 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
Add remaining 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 brown 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. Sprinkle with chives.


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