Scallops on a Bed Of Red Onions
Published June 17, 1989
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds red onions
1 tablespoon olive oil
⅓ cup water
2 teaspoons sugar
2 teaspoons lemon juice
Freshly ground black pepper to taste
1 pound bay or calico scallops
1 clove garlic, chopped, or ½ teaspoon minced garlic in oil
2 tablespoons dry vermouth
Nutritional analysis per serving (3 servings)
30 grams carbs; 36 milligrams cholesterol; 259 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 604 milligrams sodium; 21 grams protein; 13 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
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.
Private Notes
Comments
No sugar, lemon juice (or vermouth), garlic and amontillado at the end of step 3, cook scallops separately. Delicious!