Pan Seared Sea Scallops On Red Onion Marmalade Food

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

PAN SEARED SEA SCALLOPS

Steps:

• Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
• Preheat oven to 450 degrees.
• Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
• Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
• Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
• Add butter and spoon butter over scallops as "crusting" occurs.
• Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

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. Toss scallops, 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.

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.