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Ingredientes
- 2 1/2 lb Sea scallops
- 1 c. Water
- 1/4 c. Lemon juice
- 2 Tbsp. Brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp Grnd ginger
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 4 lrg Red onions (about 4 lbs.
- 3 Tbsp. Extra virgin 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 possibly sa
- 2 Tbsp. Minced fresh chives, to decorate
Direcciones
- 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 sufficient to accommodate all the scallops, mix together the marinade ingredients. Add in the scallops and toss to coat thoroughly. Leave to marinate in the refrigerator about 30 min. 2. Make the red onion marmalade: Cut the onions in half, then slice them thinly. Heat the extra virgin olive oil in a large heavy bottomed saucepan and add in the onions. Cook over medium heat till they begin to soften, about 10 min, then add in the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently till the onions are beginning to turn golden, another 10-15 min. Add in the vinegar and cook till it has completely evaporated, then add in 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 hot. (The marmalade may be made up to 1 day ahead.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1828g | |
| Calories 1626 | |
| Calories from Fat 441 | 27% |
| Total Fat 49.73g | 62% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 374mg | 125% |
| Sodium 3194mg | 133% |
| Potassium 4244mg | 121% |
| Total Carbs 86.62g | 23% |
| Dietary Fiber 4.6g | 15% |
| Sugars 34.53g | 23% |
| Protein 193.91g | 310% |
