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Scollops On A Bed Of Red Onions

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  Red onions 1 1⁄2 Pound
  Olive oil 2 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 2 Teaspoon
  Lemon juice 2 Teaspoon
  Black pepper To Taste
  Scallops 3⁄4 Pound (Bay Or Calico)
  Unsalted butter 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Dry vermouth 2 Tablespoon

Slice onions very thinly, using slicing blade of food processor, if desired.
Saute onions in hot oil over medium high heat until onions soften, 10 to 12 minutes.
Add water and sugar; cover and cook over low heat until water is evaporated, about 12 to 15 minutes longer.
Sprinkle with lemon juice and pepper and keep warm over very low heat while scallops cook.
Wash and drain scallops.
Heat butter; crush garlic.
Add scallops and garlic to hot butter for 2 to 3 minutes, just long enough to cook scallops.
Stir in vermouth; raise heat and cook quickly for 30 seconds.
Spoon scallops over bed of red onions along with liquid.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 985 Calories from Fat 396

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 144.5 mg48.2%

Sodium 553.4 mg23.1%

Total Carbohydrates 77 g25.7%

Dietary Fiber 12.8 g51.1%

Sugars 53.9 g

Protein 64 g127.8%

Vitamin A 11% Vitamin C 89.5%

Calcium 22.6% Iron 9.2%

*Based on a 2000 Calorie diet

Scollops On A Bed Of Red Onions Recipe