Seared Sea Scallops With Fried Onions
Published June 4, 1994
- Total Time
- 20 minutes
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Ingredients
4 tablespoons salted capers
1 medium red onion
Peanut or vegetable oil for deep frying
Flour for dredging
16 large sea scallops (about 1 ½ pounds)
Coarse salt and freshly ground pepper
¼ cup plus 2 teaspoons extra-virgin olive oil
4 to 5 large ripe tomatoes, sliced ¼-inch thick
1 clove garlic, minced (green part removed)
1 to 2 tablespoons balsamic vinegar (to taste)
¼ cup fresh basil leaves
Nutritional analysis per serving (4 servings)
20 grams carbs; 41 milligrams cholesterol; 324 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 3 grams fiber; 949 milligrams sodium; 23 grams protein; 7 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
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes