*  Exported from  MasterCook II  *
 
          Green Brier’s Pan-Seared Scallops On Red Onion Marmalade
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Lbs.          sea scallops
                         --FOR THE MARINADE:--
    1      C.            water
      1/4  C.            lemon juice
    2      Tbsp.         brown sugar
    1      Tbsp.         Worcestershire sauce
    1 1/2  Tsp.          ground ginger
      1/2  Tsp.          salt
      1/4  tsp.          white pepper
                         --FOR THE MARMALADE: --
    4      lg.           red onions (about 4 lbs. total)
    3      tbsp.         extra virgin olive oil
    1      tbsp.         brown sugar
                         Salt and white pepper, to taste
      3/4  c.            red wine vinegar
    1 1/4  c.            red wine
                         Oil, for frying (such as canola, soy or sa
    2      tbsp.         chopped fresh chives, to decorate
 
 1.  Rinse the scallops and pat dry with paper towels.  With your
 fingers, peel away the small tab of tough connective tissue on the
 side of each scallop.  In a bowl large enough to accommodate all the
 scallops, mix together the marinade ingredients.  Add the scallops
 and toss to coat thoroughly.  Leave to marinate in the refrigerator
 about 30 minutes.  
 2.  Make the red onion marmalade:  Cut the onions in half, then slice them
 thinly.  Heat the olive oil in a large heavy bottomed saucepan and add the
 onions.  Cook over medium heat until they begin to soften, about 10 minutes,
 then add the brown sugar and stir to coat.  Season with salt and pepper.
 Continue cooking over medium heat, stirring frequently until the onions are
 beginning to turn golden brown, another 10-15 minutes.  Add the vinegar and
 cook until it has completely evaporated, then add the red wine and repeat
 the process, stirring the onions frequently to prevent sticking and burning.
 When the red wine has evaporated, taste the marmalade and correct the
 seasoning.  Remove from the heat and keep warm.  (The marmalade may be made
 up to 1 day ahead.)
 
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