Scallops on a Bed Of Red Onions
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:3 servings
- 1½pounds red onions
- 1tablespoon olive oil
- ⅓cup water
- 2teaspoons sugar
- 2teaspoons lemon juice
- Freshly ground black pepper to taste
- 1pound bay or calico scallops
- 1clove garlic, chopped, or ½ teaspoon minced garlic in oil
- 2tablespoons dry vermouth
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
259 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 21 grams protein; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Peel and slice onions very thin.
- Step 2
Saute onions in nonstick pan in hot oil over medium-high heat until they soften, 10 to 12 minutes.
- Step 3
Add water and sugar. Cover and cook over low heat until water evaporates, about 12 to 15 minutes longer. Sprinkle with lemon juice and pepper.
- Step 4
Wash and drain scallops. Add scallops and garlic to onions and cook for 2 or 3 minutes, depending on size of scallops.
- Step 5
Stir in vermouth; raise heat and cook quickly for 30 seconds.
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Cooking Notes
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Cindy
No sugar, lemon juice (or vermouth), garlic and amontillado at the end of step 3, cook scallops separately. Delicious!
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