Sauteed Sea Scallops with Onion Confit Recipe

Name: Sauteed Sea Scallops with Onion Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large sea scallops, tendon removed; Salt and freshly ground black pepper; 2 tablespoons pure olive oil; 3 cups onion confit (recipe follows); About 1/2 cup Beet Oil; About 1/2 cup Chive Oil; Chopped chives, for granish; 3 tablespoons virgin olive oil; 1 tablespoon butter; 3 pounds red onions, peeled and very thinly sliced; 4 tablespoons sugar; 1/2 to 3/4 cup veal stock, vegetable stock, or low-salt canned broth (optional); 3 to 4 tablespoons sherry vinegar; Kosher salt and freshly ground black pepper

Servings: persons

6 large sea scallops, tendon removed
Salt and freshly ground black pepper
2 tablespoons pure olive oil
3 cups onion confit (recipe follows)
About 1/2 cup Beet Oil
About 1/2 cup Chive Oil
Chopped chives, for granish
3 tablespoons virgin olive oil
1 tablespoon butter
3 pounds red onions, peeled and very thinly sliced
4 tablespoons sugar
1/2 to 3/4 cup veal stock, vegetable stock, or low-salt canned broth (optional)
3 to 4 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper

1
Season the scallops with salt and pepper.
2
In a medium saucepan, heat the oil over high heat until shimmering and saute the scallops until golden brown.
3
For the onion confit:
4
In a large skillet, heat the oil and butter over high heat until shimmering.
5
Add tbe onions, sprinkle with the sugar, and cook without stirring for 5 minutes.
6
Stir, then continue to cook, stirring occasionally, for another 5 minutes.
7
Reduce the heat to medium-high and cook 5 minutes more.
8
Raise the heat to high, add 1/2 cup of stock, and boil for 1 minute.
9
Add the vinegar and continue cooking 10 to 12 minutes, reducing the heat to medium-high as the onions begin to brown.
10
Taste and add stock if the onions are too tart, or vinegar if they are too sweet.
11
Season with salt and pepper and keep warm.
12
To serve, place 2 tablespoons of onion confit on a plate and top with 1 scallop.
13
Surround with a drizzle of beet oil and a drizzle of chive oil.
14
Sprinkle with chopped chives.
15
Variation:
16
Substitute Basil Oil for chive oil.

471

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 6 large sea scallops, tendon removed, Salt and freshly ground black pepper, 2 tablespoons pure olive oil, 3 cups onion confit (recipe follows), and more.

Yes, Sauteed Sea Scallops with Onion Confit 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.

Sauteed Sea Scallops with Onion Confit

How did you like this recipe?

Frequently Asked Questions