Caramelized Sea Scallops with Onion Marmalade

Caramelized Sea Scallops with Onion Marmalade

Recipe prepared by Chef John Coletta, shown in presentation at Treasure Island foods.

Scallops should be experienced in their most natural state, which means, at the time they are harvested!! This is a challenge for most of us to say the least. Therefore, I suggest that you have your local fish monger procure untreated scallops for you, guaranteeing the freshness. 

Serves 4

Onion Marmalade

  • 2 Tblsp. Extra Virgin Olive Oil
  • 2 Peeled White Onions, thinly sliced
  • 1 Tblsp. Granulated Sugar
  • 6 oz. Dry Red Wine
  • 2 Tblsp. Red Wine Vinegar
  • Fine Ground Black Pepper, to taste
  • Kosher or Sea Salt, to taste

  1. In a heavy bottom pot, add the olive oil and heat over medium flame. Add the onions, sugar, red wine, red wine vinegar, and season to taste with salt and pepper. Simmer for about 30 minutes. The onion marmalade is completed when the onions are tender and 20 percent of the liquid remains in the pot.

Sea Scallops

  • 4 U-10 Sea Scallops
  • Sea or Kosher Salt, to taste
  • Find Ground Black Pepper, to taste
  • 2 Tblsp. Extra Virgin Olive Oil
  • 1/5 Cup Yellow Leafy Tops of Celery
  • 1/5 Cup Italian Parsley, leaves only

  1. Season scallops with salt and pepper.
  2. Place a heavy bottom pan onto a medium flame. Add the extra virgin olive oil. Gently place the scallops into the pan. Allow the scallops to brown heavily on the first side. Turn the scallops onto the second side and allow the scallops to caramelize once again. The scallops are cooked when they are soft to the touch. Undercooking them is preferred.
  3. Center the onion marmalade onto a warm plate and top with the caramelized sea scallops. Garnish with the yellow celery leaves and Italian parsley leaves. Serve at once.