Scallops With Maui Onion Rings Recipes

27 EASY SCALLOPS FOR SEAFOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a scallop recipe in 30 minutes or less!

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.

SCALLOPS WITH MAUI ONION RINGS

Steps:

• Preheat the oven to 150 degrees.
• Peel and slice the onions, paper thin, then separate them into rings. Toss with the flour to coat them.
• Heat the vegetable oil to 375 degrees in a deep saucepan or wok, and deep-fry the onion rings in several batches until they are golden. Drain them well, transfer to a baking sheet lined with parchment paper and place in the oven to keep warm.
• Season the scallops with salt and pepper. Heat half the olive oil until very hot in a 10-inch nonstick skillet. Add half the scallops and saute, turning them, for about 30 seconds until they are lightly seared. During the last few seconds of cooking, toss with half the basil and half the garlic. Remove the scallops to a warm dish and repeat with the remaining oil, scallops, basil and garlic.
• Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.

SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS

Steps:

• Add salt and pepper to flour and baking powder.
• Mix egg and milk together.
• Combine all, and mix well.
• Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
• Drain on paper towels, and serve hot.