Pan-Seared Sea Scallops On Red Onion Marmalade Recipe

Name: Pan-Seared Sea Scallops On Red Onion Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 250u00b0F
2
Pat scallops until dry and toss with 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.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Seared Sea Scallops On Red Onion Marmalade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Sea Scallops On Red Onion Marmalade

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