Seared Scallops with California Raisins and Red Onion Relish
By Joan W, Churchhill, First Prize Coast-to-Coast Recipe Contest
Serve on toasted baguette slices for a great party appetizer.
- 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.
Nutrition Facts Per Serving
Calories 130 (16% from fat); Total Fat 3g (sat 0g, mono 2g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 9g; Carbohydrate 21g; (Dietary Fiber 1g; Sugars 4g; ); Iron 0mg; Sodium 15mg; Calcium 9mg; Potassium 115mg
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