Seared Sea Scallops With Fried Onions Recipe

Name: Seared Sea Scallops With Fried Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons salted capers; 1 medium red onion; Peanut or vegetable oil for deep frying; Flour for dredging; 16 large sea scallops (about 1 1/2 pounds); Coarse salt and freshly ground pepper; 1/4 cup plus 2 teaspoons extra-virgin olive oil; 4 to 5 large ripe tomatoes, sliced 1/4-inch thick; 1 clove garlic, minced (green part removed); 1 to 2 tablespoons balsamic vinegar (to taste); 1/4 cup fresh basil leaves

Servings: persons

4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 1/2 pounds)
Coarse salt and freshly ground pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced 1/4-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
1/4 cup fresh basil leaves

1
Soak capers in water to cover for 10 minutes.
2
Rinse under cold running water and pat dry.
3
Slice onion in rings one-fourth-inch thick.
4
Separate rings.
5
Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer.
6
Lightly dredge the onions in the flour and place in a frying basket.
7
Deep-fry until golden.
8
Drain on paper towels.
9
Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden.
10
Drain on paper towels.
11
Heat a large nonstick skillet until hot.
12
Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
13
To assemble the salad, arrange the tomatoes on four plates.
14
Place the scallops on top.
15
Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops.
16
Season with pepper and garnish with the onion rings, capers and basil leaves.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons salted capers, 1 medium red onion, Peanut or vegetable oil for deep frying, Flour for dredging, and more.

Yes, Seared Sea Scallops With Fried Onions 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.

That's it — enjoy your meal!

Seared Sea Scallops With Fried Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions