Pan-seared Sea Scallops On Red Onion Marmalade

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 250°f
• 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.