Savory Seared Scallops with Sweet Red Onion Marmalade
Indulge in the delightful combination of perfectly seared sea scallops, complemented by a rich and tangy red onion marmalade. This dish showcases the sweetness of caramelized onions enhanced with red wine, creating a luxurious sauce that elevates the tender scallops to gourmet status. Ideal for a special occasion or a quick weeknight dinner, this recipe can be made in under 30 minutes, allowing you to impress your guests with minimal effort. Serve it hot with a sprinkle of fresh chives for an elegant finish.
4
Servings
230
Calories
11
Ingredients
Ingredients
large sea scallops
16 (about 1 3/4 pounds, patted dry)
olive oil
5 tablespoons (divided)
grated lemon peel
1 tablespoon
minced fresh ginger
1 tablespoon (peeled)
salt
to taste
black pepper
to taste
red onions
3 medium (thinly sliced)
dry red wine
1/3 cup
red wine vinegar
1/4 cup
golden brown sugar
2 tablespoons
fresh chives
to garnish (chopped)
Instructions
1
Preheat the oven to 250°F (121°C) to keep the cooked scallops warm while preparing the marmalade.
2
In a medium bowl, pat the sea scallops dry with a paper towel to remove excess moisture. Add 2 tablespoons of olive oil, grated lemon peel, and minced ginger. Toss gently to coat the scallops evenly. Season with salt and pepper to taste.
3
Heat a large nonstick skillet over medium-high heat. Once hot, add the scallops in a single layer. Cook for about 3 minutes on each side until they are golden brown and just opaque in the center. Avoid overcrowding the pan; work in batches if necessary.
4
Transfer the cooked scallops to a small baking sheet and place them in the preheated oven to keep warm while preparing the onion marmalade.
5
In the same skillet, add the remaining 3 tablespoons of olive oil to the drippings. Increase the heat to high and add the thinly sliced red onions. Season with salt and pepper.
6
Cover the skillet and cook the onions, stirring occasionally, until they become golden brown and caramelized, about 10 minutes.
7
Add the dry red wine, red wine vinegar, and golden brown sugar to the pan. Stir well and cook uncovered for about 2 minutes, or until the mixture thickens and the onions are coated in a sweet, tangy glaze. Season with additional salt and pepper if needed.
8
To serve, spoon the warm red onion marmalade onto the plates, then place the scallops on top. Drizzle with any juices from the scallops and garnish with freshly chopped chives.
Nutrition Information
11g
Fat
8g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Savory Seared Scallops with Sweet Red Onion Marmalade.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the estimated preparation time?
This recipe is categorized as 'Under 30 Minutes'.
What are the nutritional values for calories, protein, and fat?
Each serving contains 230 calories, 21g of protein, and 11g of fat.
How many sea scallops are needed?
You will need 16 large sea scallops, which is about 1 3/4 pounds.
Why do I need to pat the scallops dry?
Patting them dry removes excess moisture, ensuring they sear properly rather than steaming.
What temperature should the oven be set to?
Preheat the oven to 250°F (121°C).
Why is the oven used in this recipe?
The oven is used to keep the cooked scallops warm while you prepare the red onion marmalade.
How much olive oil is used in total?
A total of 5 tablespoons of olive oil is used, divided between the scallops and the onions.
What ingredients are used to season the scallops before searing?
The scallops are coated with olive oil, grated lemon peel, minced fresh ginger, salt, and pepper.
How long should I cook the scallops in the skillet?
Cook the scallops for about 3 minutes on each side.
What is the visual indicator that the scallops are done?
They should be golden brown on the outside and just opaque in the center.
What type of skillet is recommended?
A large nonstick skillet is recommended for cooking the scallops.
How many onions are needed for the marmalade?
You will need 3 medium red onions, thinly sliced.
How long does it take to caramelize the red onions?
The onions should be cooked covered for about 10 minutes until golden brown.
What type of wine is used in the marmalade?
The recipe calls for 1/3 cup of dry red wine.
What kind of vinegar is required for the sauce?
You will need 1/4 cup of red wine vinegar.
How much sugar is added to the marmalade?
2 tablespoons of golden brown sugar are added to create the sweet glaze.
How do I thicken the onion marmalade?
Stir in the wine, vinegar, and sugar, then cook uncovered for about 2 minutes until the mixture thickens.
What is the suggested garnish for this dish?
The dish is garnished with freshly chopped chives.
How should the dish be plated?
Spoon the warm red onion marmalade onto the plates first, then place the scallops on top and drizzle with juices.
What is the carbohydrate content per serving?
There are 8 grams of carbohydrates per serving.
Can this be served as an appetizer or a main course?
Yes, it is tagged as both an appetizer and a main course.
What is the total number of ingredients?
The recipe uses 11 ingredients.
How much ginger is used?
1 tablespoon of minced fresh ginger, peeled.
What type of sugar is specified?
Golden brown sugar is specified for the marmalade.
Should the skillet be covered when cooking the onions?
Yes, cover the skillet while cooking the onions to caramelize them, but uncover when thickening the glaze.
Is this recipe considered a gourmet meal?
Yes, it is described as a luxurious dish that elevates scallops to gourmet status.
How much lemon peel is required?
The recipe requires 1 tablespoon of grated lemon peel.
What should I do if the skillet is too small for all scallops?
Avoid overcrowding the pan; work in batches if necessary to ensure a proper sear.