- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 large red onion, peeled and cut vertically into very thin slices
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- 1 Cup dry red wine
- 1 Cup California raisins
- 2 Tablespoons balsamic vinegar
- Salt and pepper
- 2 Tablespoons olive oil
- 10 large sea scallops, cut in half horizontally
- 1 Tablespoon coarsely chopped fresh tarragon, divided
- 20 toasted baguette slices or cheese crackers
Heat olive oil and butter in large skillet over high heat; add onions and stir to separate. Reduce heat to medium and allow onions to brown, stirring periodically. Add brown sugar and honey; stirring constantly, until onions just begin to caramelize, 4 to 5 minutes. Add wine, raisins and vinegar; turn heat to medium-high and cook until liquid is reduced to 2 or 3 tablespoons. Remove from heat; season with salt and pepper. Keep warm.
Heat 2 tablespoons olive oil in another large skillet to very hot; sauté scallops about 1 minute per side, turning as they brown, until done. Stir in 1/2 tablespoon tarragon. Arrange baguette slices or crackers on serving platter and top each with seared scallop half. Place generous tablespoon of raisin mixture on top and sprinkle lightly with remaining tarragon. Serve hot.