Scollops On A Bed Of Red Onions
|Red onions||1 1⁄2 Pound|
|Olive oil||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|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.