Pan-Seared Sea Scallops On Red Onion Marmalade

• 16 large sea scallops (about 1 3/4 pounds)
• 5 tablespoons olive oil, divided
• 1 tablespoon grated lemon peel
• 1 tablespoon minced peeled fresh ginger
• salt & pepper, to taste
• 3 medium red onions, thinly sliced
• salt & pepper, to taste
• 1/3 cup dry red wine
• 1/4 cup red wine vinegar
• 2 tablespoons golden brown sugar
• chopped fresh chives

1. Preheat oven to 250u0b0F
2. Pat scallops until dry and toss with 2 tablespoons oil, lemon peel, and ginger in medium bowl.
3. Heat large nonstick skillet over medium-high heat.
4. Add scallops; sprinkle with salt and pepper.
5. Cook until brown and just opaque in center, about 3 minutes per side.
6. Transfer scallops to small baking sheet; place in oven to keep warm.
7. Add 3 tablespoons oil to drippings in same skillet; place over high heat.
8. Add onions; sprinkle with salt and pepper.
9. Cover and cook until brown, stirring occasionally, about 10 minutes.
10. Add wine, vinegar, and sugar.
11. Cook until onion marmalade is thick, stirring often, about 2 minutes.
12. Season with salt and pepper.
13. Spoon marmalade onto plates.
14. Top with scallops and any juices, then chives.

olive oil, fresh ginger, salt, red onions, salt, red wine, red wine vinegar, golden brown sugar, fresh chives

Taken from www.food.com/recipe/pan-seared-sea-scallops-on-red-onion-marmalade-219694 (may not work)