We served it up with our Valentine's Day meal as a first course in place of salad.
Pan-seared sea scallops on red onion marmalade
4 main course or 8 first course servings
Recipe from: Bon Appetit
16 large scallops, side muscles removed
5 tablespoons olive oil, divided
1 tablespoon finely grated lemon peel
1 tablespoon minced fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons (packed) golden brown sugar
Chopped fresh chives
Preheat oven to 250 degrees F. Toss the scallops in 2 tablespoons oil, lemon peel, and ginger in a medium bowl. Heat large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet. Cook until brown and just opaque in center, about 2 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
Add remaining 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 brown 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. Sprinkle with chives.