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Categories:Viewed: 39 - Published at: 8 years ago
Ingredients
- 2 medium-sized Maui onions or other sweet onions, such as Vidalia
- 1/2 cup flour
- 3 to 3 1/2 cups vegetable oil for deep-frying
- 1 pound sea scallops
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 basil leaves, cut into thin slivers
- 1 large clove garlic, finely chopped
Method
- Preheat the oven to 150 degrees.
- Peel and slice the onions, paper thin, then separate them into rings.
- Toss with the flour to coat them.
- Heat the vegetable oil to 375 degrees in a deep saucepan or wok, and deep-fry the onion rings in several batches until they are golden.
- Drain them well, transfer to a baking sheet lined with parchment paper and place in the oven to keep warm.
- Season the scallops with salt and pepper.
- Heat half the olive oil until very hot in a 10-inch nonstick skillet.
- Add half the scallops and saute, turning them, for about 30 seconds until they are lightly seared.
- During the last few seconds of cooking, toss with half the basil and half the garlic.
- Remove the scallops to a warm dish and repeat with the remaining oil, scallops, basil and garlic.
- Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.
