Scallops With Maui Onion Rings
- Total Time
- 20 minutes
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Ingredients
- 2medium-sized Maui onions or other sweet onions, such as Vidalia
- ½cup flour
- 3 to 3½cups vegetable oil for deep-frying
- 1pound sea scallops
- Salt and freshly ground black pepper
- 1tablespoon extra-virgin olive oil
- 4basil leaves, cut into thin slivers
- 1large clove garlic, finely chopped
Nutritional analysis per serving (4 servings)
622 calories; 49 grams fat; 4 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 8 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 805 milligrams sodium
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
Preheat the oven to 150 degrees.
- Step 2
Peel and slice the onions, paper thin, then separate them into rings. Toss with the flour to coat them.
- Step 3
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.
- Step 4
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.
- Step 5
Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.
- If desired, the onions can be replaced with two medium-sized zucchini, cut in fine julienne strips and quickly stir-fried in a tablespoon of olive oil.
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