Pan Seared Sea Scallops on Red Onion Marmalade
Elevate your next dinner with this elegant recipe for Pan Seared Sea Scallops on Red Onion Marmalade, a dish that balances tender, caramelized seafood with the rich, tangy-sweet flavors of a homemade marmalade. Perfectly seared sea scallops boast a golden crust and buttery, melt-in-your-mouth texture, while the red onion marmalade—a luscious blend of balsamic vinegar, red wine, brown sugar, and fresh thyme—adds a burst of gourmet sophistication. With just 45 minutes from prep to plate, this impressive yet approachable recipe makes an ideal choice for a classy date night or an indulgent weeknight meal. Serve as a stunning appetizer or light main course, and let the harmonious pairing of flavorful simplicity and fine-dining elegance take center stage.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Red onions
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Brown sugar
- 0.5 cup Red wine
- 1 teaspoon Thyme leaves
Instructions
Pat the sea scallops dry with paper towels and season on both sides with salt and black pepper. Set them aside to come to room temperature while you prepare the marmalade.
Peel and thinly slice the red onions. Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat.
Add the sliced red onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.
Add the balsamic vinegar, brown sugar, red wine, and thyme leaves to the skillet with the onions. Stir well and reduce the heat to low.
Continue to cook for 15-20 minutes, stirring occasionally, until the mixture has thickened and taken on a marmalade-like consistency. Remove from heat and set aside.
Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and begins to foam.
Place the scallops, flat side down, into the hot skillet. Cook undisturbed for 2-3 minutes, or until a golden-brown crust forms on the bottom.
Carefully flip each scallop and cook for an additional 1-2 minutes on the other side, until opaque in the center.
To plate, spread a generous spoonful of red onion marmalade onto each plate. Arrange three scallops on top of the marmalade and serve immediately.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 42.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
