Scallops With Maui Onion Rings
Published February 20, 1988
- Total Time
- 20 minutes
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Ingredients
2 medium-sized Maui onions or other sweet onions, such as Vidalia
½ cup flour
3 to 3 ½ cups vegetable oil for deep-frying
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 basil leaves, cut into thin slivers
1 large clove garlic, finely chopped
Nutritional analysis per serving (4 servings)
29 grams carbs; 27 milligrams cholesterol; 622 calories; 35 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 49 grams fat; 2 grams fiber; 805 milligrams sodium; 17 grams protein; 8 grams sugar
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.
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Preparation
- Step 1
Preheat the oven to 150 degrees.
- Step 2
Peel and slice the onions, paper thin, then separate them into rings. Toss with the flour to coat them.
- Step 3
Heat the vegetable oil to 375 degrees in a deep saucepan or wok, and deep-fry the onion rings in several batches until they are golden. Drain them well, transfer to a baking sheet lined with parchment paper and place in the oven to keep warm.
- Step 4
Season the scallops with salt and pepper. Heat half the olive oil until very hot in a 10-inch nonstick skillet. Add half the scallops and saute, turning them, for about 30 seconds until they are lightly seared. During the last few seconds of cooking, toss with half the basil and half the garlic. Remove the scallops to a warm dish and repeat with the remaining oil, scallops, basil and garlic.
- Step 5
Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.
If desired, the onions can be replaced with two medium-sized zucchini, cut in fine julienne strips and quickly stir-fried in a tablespoon of olive oil.
Private Notes