Scallops On A Bed Of Red Onions Recipes

SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS

Steps:

• Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
• Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
• Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.

SEARED SCALLOPS WITH WATERMELON THREE WAYS, CASTELFRANCO RADICCHIO, DANDELION GREENS AND RED ONIONS

Steps:

• To pickle the watermelon rind, combine the champagne vinegar, water, sugar and 1 tablespoon salt in a large bowl. Carefully remove the rind from the watermelon. Using a mandoline or sharp vegetable peeler, shave the rind into ribbons about 1/8-inch thick. Add the watermelon rind ribbons to the bowl and let stand at room temperature for at least 1 hour. Drain and reserve the pickling liquid.
• Dice the watermelon flesh into 1/2-inch chunks and add to a large bowl. Add the Castelfranco, dandelion greens, red onions, pickled watermelon rinds and watermelon radish to the watermelon chunks and toss to combine. Add 2 tablespoons of the pickling liquid and a nice drizzle of oil into the salad and toss to combine. Season with salt.
• Heat a large nonstick pan with some oil over medium-high heat until the oil shimmers. Pat the scallops nice and dry and sprinkle with salt. Sear on each side until golden brown, about 2 minutes. The scallops will be done when they are no longer translucent, but it's important not to overcook them. Remove them from the pan and allow to rest for 5 minutes.
• To serve, slice the scallops in half lengthwise and nestle alongside the three-watermelon salad.

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F
• Pat scallops until dry and toss with 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 just 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.

SEARED SEA SCALLOPS WITH FRIED ONIONS

Steps:

• Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
• Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
• Heat a large nonstick skillet until hot. 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.
• To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.

SCALLOPS ON A BED OF RED ONIONS

Steps:

• Peel and slice onions very thin.
• Saute onions in nonstick pan in hot oil over medium-high heat until they soften, 10 to 12 minutes.
• Add water and sugar. Cover and cook over low heat until water evaporates, about 12 to 15 minutes longer. Sprinkle with lemon juice and pepper.
• Wash and drain scallops. Add scallops and garlic to onions and cook for 2 or 3 minutes, depending on size of scallops.
• Stir in vermouth; raise heat and cook quickly for 30 seconds.