Pan-Seared Sea Scallops On Red Onion Marmalade - cooking recipe

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
salt & pepper, to taste
3 medium red onions, thinly sliced
salt & pepper, to taste
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
chopped fresh chives

Preparation

Preheat oven to 250\u00b0F
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.