Another special treat, but quick at the same time. Taylor wasn’t a fan of the lemon/ginger combination on the scallops, and thought garlic would work better. We both agreed, however, that the marmalade was fabulous and gave the dish great flavor. Pretty too. :)
Pan-Seared Scallops on Red Onion Marmalade
Makes 4 servings. Recipe from Bon Appetit.
16 large sea scallops (about 1 3/4 lbs)
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
chopped fresh chives
Preheat oven to 250 degrees F. Toss scallops, 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 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.