Skip to main content
Epicurious
Bon Appétit

Pan-Seared Sea Scallops on Red Onion Marmalade

By Cynthia Thomas and Duane Thomas

4.3

(10)

A party-perfect entrée — ready in less than half an hour.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 main-course or 8 first-course servings

Ingredients

16 large sea scallops (about 1 3/4 pounds)
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsRed WineWineAlcoholBeveragesScallopShellfishSeafoodRed OnionOnionRoot VegetableVegetableGingerHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeQuickEasy30 Minutes or LessWeeknight MealsSearBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.