Grilled Scallop Stuffed Sweet Onions Food

GRILLED SCALLOP-STUFFED SWEET ONIONS

Steps:

• Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan. Rub onions with oil and season with salt and pepper. Cover pan tightly with parchment paper-lined aluminum foil. Roast until onions are tender, but still retain their shape, about 2 1/2 hours. Remove onions from baking pan, reserving pan; let stand until cool enough to handle.
• Cut off the top third of each onion; set aside. Cut a hole in the center of each onion large enough to hold a scallop.
• Place baking pan on the stove over high heat. Add sake, and stir using a wooden spoon, scraping up the browned bits. Add onion centers, soy sauce, and mirin; cook, stirring, until onions are soft. Pour mixture into a small saucepan; set aside.
• Season scallops with salt and pepper. Preheat a grill pan over high heat. Reheat sake mixture and season with salt and pepper; keep warm until ready to use.
• Place scallops on grill and cook, turning once, just until grill marks appear on prosciutto, about 30 seconds per side. Wrap each scallop in a piece of prosciutto, enclosing completely. Stuff a scallop into each onion. Top each with 1/2 teaspoon butter, cover with reserved onion tops, and place on grill pan. Cook onions until heated through and skin is blackened, 6 to 8 minutes.
• Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

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 ON THE HALF SHELL

Steps:

• Preheat the oven to 450 degrees F.
• Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
• Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
• In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately.

ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS

Steps:

• In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
• Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
• Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
• In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
• Remove scallops and discard the marinade.
• Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
• Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
• Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
• Serve with cooked rice and chopped green onions.

STUFFED ONIONS FOR THE GRILL

Steps:

• Saute minced onion and celery until soft.
• Add vegetables to dry stuffing mix and prepare according to package direction.
• Set aside.
• Coat onion slices with olive oil.
• Place on grill and brown on both sides.
• Cut out foil pieces that will be big enough to wrap around the stuffed onion slices.
• Sprinkle each foil squares with S, P and onion powder.
• Place a grilled onion slice on a tin foil square and top with prepared stuffing.
• Wrap loosely in foil and return packettes to the grill for 10 minutes or until onion slices are tender.
• If you would like to get fancy, parboil whole large onions for 5 minutes, scoop out middle and follow same basic directions for stuffed onion slices.

GRILLED SWEET ONIONS

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions.
• Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED SCALLOPS WITH TOMATO-ONION RELISH

Steps:

• Prepare grill.
• Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
• Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
• Drain relish in a sieve, discarding liquid, then stir in dill.
• Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
• Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
• Serve scallops with relish.

GRILLED SCALLOPS & WALLA WALLA SWEET ONIONS WITH REPULSE BAY

Steps:

• Saute onion and garlic in olive oil over lowest heat, partly covered, for 20 minutes. Do not allow to color.
• Blanch watercress and herbs in boiling water for 1 minute. Drain,k refresh under cold water, drain againand pat dry in paper towels.
• Place all ingredients except butter and egg yolks in food processorl. Process to a smooth paste. Add butter and process until well combined. Add egg yolks and salt and pepper to taste. Process just until eggs have been well blended. Mixture should be glossy.
• Meal: Soak 12 wood skewers in water for one hour. Distribute scallops evenly on 6 of the skewers. Brush with olive oil and marinate in refrigerator 1 hour.
• Peel and slice onions 1 inch thick. Divide slices and skewer.
• Brush skewered onions with olive oil. Salt and pepper. Grill over hot coals in spot where heat is low for 5 minutes. Turn over, salt and pepper, and grill for 3 minutes.
• Grill scallops over hot coals for 2 minutes. Turn, salt and peper to taste, and grill another minute, until opaqe all the way through.
• Remove scalloops and onions from the heat, top with Repulse Bay Hotel Butter and serve.

BAKED STUFFED SWEET ONIONS

Steps:

• Preheat oven to 400°; peel onions and slice 1/2" from the top of each; discard; slice just enough from the bottoms to allow the onions to stand upright.
• Use a melon baller to hollow out the inside of each onion, leaving a 1/3" to 1/2" wall; set aside; chop the removed parts and set 1/2 cup aside; save the rest for another use.
• Gently add onions to a pot of boiling, salted water and boil for 5 minutes; remove with a slotted spoon and set aside to dry on a wire rack.
• Saute reserved chopped onions in 1/2 T oil until translucent, about 8 minutes; add mushrooms, ham and pepper and saute until browned, about 5 minutes.
• Deglaze pan with wine and pour mixture into a small bowl; let cool for 2 or 3 minutes; add the parsley and cheese and stir to combine.
• Stuff the onions; place in a small roasting pan and drizzle with remaining 1/2 T oil; cover with foil and bake until tender, about 50 minutes; remove foil 10 minutes before done and allow to brown.