SEARED SEA SCALLOPS WITH FRIED ONIONS
Steps:
- Soak capers in water to cover for 10 minutes. Rinse under cold running water and pat dry. Slice onion in rings one-fourth-inch thick. Separate rings.
- Heat enough peanut or vegetable oil to come one-fourth of the way up the side of a deep fryer. Lightly dredge the onions in the flour and place in a frying basket. Deep-fry until golden. Drain on paper towels. Dredge the capers with the flour, deep fry and remove with a slotted spoon when golden. Drain on paper towels.
- Heat a large nonstick skillet until hot. Season scallops with salt and pepper and saute them in two teaspoons olive oil in one layer over high heat, turning once, until seared and opaque, about two minutes each side.
- To assemble the salad, arrange the tomatoes on four plates. Place the scallops on top. Combine the quarter-cup olive oil, garlic and vinegar and sprinkle lightly over the scallops. Season with pepper and garnish with the onion rings, capers and basil leaves.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 14 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams
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Alexander Quinones
[email protected]These scallops are so delicious and easy to make. I'll definitely be making them again.
TASRIF
[email protected]I'm so glad I found this recipe. It's a keeper!
Sufiyan Khan
[email protected]This is a great recipe for a special occasion dinner.
Humaira Anisa
[email protected]I love the way the fried onions add a crunchy texture to the scallops.
Manjula Manjula
[email protected]These scallops are so good, I could eat them every day.
Rimsha Arshad
[email protected]I've also made these scallops in the oven. I just bake them at 400 degrees Fahrenheit for about 15 minutes, or until they're cooked through.
Bryan Rambaran
[email protected]These scallops are a great way to use up leftover mashed potatoes. Just mix the mashed potatoes with some flour and eggs, then coat the scallops and fry them.
Dimitra Karouzaki
[email protected]I added a bit of chopped fresh parsley to the fried onions and it gave them a nice pop of color.
Joseph Granados
[email protected]I used panko breadcrumbs instead of flour to coat the onions and they turned out really crispy.
Sadat Kabaddi Club
[email protected]I've made this recipe several times and it's always a crowd-pleaser. Everyone loves the crispy fried onions.
Salar Rajpoot
[email protected]I'm not a huge fan of seafood, but I really enjoyed these scallops. They were cooked perfectly and the fried onions were a great touch.
Gabriel Emmanghe
[email protected]These scallops are so versatile. I've served them as an appetizer, main course, and even in a salad.
Marla Gordon
[email protected]I added a bit of lemon juice to the scallops before serving and it really brightened up the flavor.
Simone Symons
[email protected]I served these scallops over a bed of roasted vegetables and it was a delicious and healthy meal.
dina usman
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely impressed.
sm sihab
[email protected]I used frozen scallops for this recipe and they turned out great. I just thawed them in the refrigerator overnight before cooking.
Ibrar Sleem
[email protected]I was skeptical about the fried onions, but they really made the dish. They added a nice crunch and flavor contrast to the scallops.
Unique Gurung
[email protected]These seared scallops were a hit! The combination of the crispy fried onions and the tender, juicy scallops was perfect. I'll definitely be making this dish again.