SCALLOPS WITH MAUI ONION RINGS
Provided by Florence Fabricant
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
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.
SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
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 A BED OF RED ONIONS
Provided by Marian Burros
Categories dinner, one pot, main course
Time 35m
Yield 3 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 604 milligrams, Sugar 13 grams, TransFat 0 grams
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.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
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