Seared scallops with caramelized onion
- Lactose Free
- Energy Kcal 268
- Carbohydrates g 25.7
- of which sugars g 19.6
- Protein g 14
- Fats g 12.1
- of which saturated fat g 2.13
- Fiber g 2.4
- Cholesterol mg 34
- Sodium mg 962
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 15 min
- Serving: 4
PRESENTATION
Seared scallops with caramelized onions? I mean, talk about an amazing combo. Really really good stuff. These seared scallops have that tender middle and just the right golden crispiness—honestly, the best you'll find in scallop recipes. And look, the caramelized onions add this sweet, rich layer that perfectly complements the scallops, giving every bite a deep, complex flavor. Super tasty.
Here's the deal: a nod to Asian cuisine with a splash of low-salt soy sauce reduction. Not too much, just enough to enhance everything without overpowering the seafood's freshness. Even Gordon Ramsay loves dishes like this—fusion ideas are trendy, for sure. Laying the scallops over a bed of onions and tomato concassé? It doesn't just taste great—it looks amazing. Definitely not your everyday meal, right?
When special occasions call for something a bit more, well, tops off, this dish nails that vibe while still being approachable for anyone into easy scallop recipes. Seriously, the real secret? It's in the careful caramelization of the onions—getting them just sweet enough to balance that tangy kick from the soy sauce. And folks who love quick seafood dishes will appreciate how fast this comes together. Pretty simple.
Instead of heavy sauces or complex prep, you get a light, clean flavor where every part has a purpose. Really, you know, pairing refined presentation with global flavors means you can serve something that feels both familiar and new. Which is great. It is perfect for impressing guests or just treating yourself. The final touch is that elegant look—those moist, plump scallops on a colorful bed, with a drizzle of reduction that shines on the plate. So if you're searching for gourmet scallop dishes that are both special and simple, this fusion recipe really checks all the boxes. No question. Right down to that crispy finish on every bite. Seriously good.
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- INGREDIENTS
- Scallops 4
- Cluster tomatoes 0.7 lb (300 g)
- Red onions 10.5 oz (300 g)
- Honey ¼ cup (60 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Soy sauce 1.7 tbsp (25 g)
- Fine salt to taste
- Black pepper to taste
- Tabasco® to taste
- Mint to taste
How to prepare Seared scallops with caramelized onion
To prepare the scallops with caramelized red onion and tomato concassé, start by washing and drying the latter. Then make a cross-cut at the bottom of the tomatoes, just below the stem 1. Just insert the blade a few millimeters. Blanch the tomatoes in boiling water for one minute 2, then drain them into ice water to stop the cooking process 3.
Shortly after, dry the tomatoes and peel them. The skin will come off easily, just pull it with a knife 4. Cut them into four parts 5 and remove the interior, including filaments, pulp, and seeds, always using the knife 6.
Slice the tomatoes into strips and then into cubes 7 and place them in a container with a colander 8 to drain the vegetation water. Meanwhile, clean and slice a red onion 9.
Then sauté it in a pan with a little extra virgin olive oil 10. Season with salt and black pepper and add the honey 11. Once the honey is completely absorbed, you can turn off the heat and set it aside 12.
Move on to the scallops. Separate the roe, the colored part that you can blend with oil to flavor a risotto, from the white part 13. Gather the latter in a container, season with salt and black pepper 14. In a pan, heat a little extra virgin olive oil, then add the scallops and let them cook on high heat for 2 minutes 15.
then flip them and cook for another 2 minutes 16, deglazing with the low-salt soy sauce 17, and as soon as everything is caramelized, turn off the heat 18.
Chop the mint leaves 19, add them to the tomatoes, saving a handful for decoration, along with the Tabasco 20 and mix carefully to combine the dressing 21.
Finally, move on to plating by placing a ring mold in the center, distribute some glazed onions 22, then the tomato concassé 23, and finally the scallops 24.
Remove the ring and drizzle with the tomato dressing 25, garnish with the reserved mint 26, and your dish of scallops with caramelized red onion and tomato concassé is ready to serve 27.