| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Sea scallops |
| 1 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 2 |
T |
Brown sugar |
| 1 |
T |
Worcestershire sauce |
| 1 1/2 |
t |
Ground ginger |
| 1/2 |
t |
Salt |
| 1/4 |
t |
White pepper |
| 4 |
|
Red onions, about 4 lbs. |
|
|
total |
| 3 |
T |
Extra virgin olive oil |
| 1 |
T |
Brown sugar |
|
|
Salt and white pepper, to |
|
|
taste |
| 3/4 |
c |
Red wine vinegar |
| 1 1/4 |
c |
Red wine |
|
|
Oil, for frying such as |
|
|
canola soy or sa |
| 2 |
T |
Chopped fresh chives, to |
|
|
decorate |
INSTRUCTIONS
Rinse the scallops and pat dry with paper towels. With your fingers,
peel away the small tab of tough connective tissue on the side of each
scallop. In a bowl large enough to accommodate all the scallops, mix
together the marinade ingredients. Add the scallops and toss to coat
thoroughly. Leave to marinate in the refrigerator about 30 minutes. 2.
Make the red onion marmalade: Cut the onions in half, then slice them
thinly. Heat the olive oil in a large heavy bottomed saucepan and add
the onions. Cook over medium heat until they begin to soften, about 10
minutes, then add the brown sugar and stir to coat. Season with salt
and pepper. Continue cooking over medium heat, stirring frequently
until the onions are beginning to turn golden brown, another 10-15
minutes. Add the vinegar and cook until it has completely evaporated,
then add the red wine and repeat the process, stirring the onions
frequently to prevent sticking and burning. When the red wine has
evaporated, taste the marmalade and correct the seasoning. Remove from
the heat and keep warm. (The marmalade may be made up to 1 day ahead.)
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