Pan-Seared Sea Scallops on Red Onion Marmalade

Chef Richard 6 Servings 30 minutes

4 main-course or 8 first-course servings. Great for a party, this can be made in less than half an hour. Serve with soft polenta and steamed broccoli rabe. The red onion marmalade would be delicious with grilled chicken or steak or as an accompaniment for cheese.


  • 16  large sea scallops, side muscles removed
  • 5  tablespoons olive oil, divided
  • 1  tablespoon finely grated lemon peel
  • 1  tablespoon minced peeled fresh ginger
  •  3  medium red onions, thinly sliced
  • ⅓  cup dry red wine
  • ¼  cup red wine vinegar
  • 2  tablespoons (packed) golden brown sugar
  • chopped fresh chives


  • 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. Sprinkle scallops with salt and pepper. Add scallops to skillet. Cook until brown and just opaque in center, about 2 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
  • Add remaining 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 brown 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. Sprinkle with chives.