Sauteed Sea Scallops with Onion Confit

Recipe-15658

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 tablespoon butter
2 tablespoons pure olive oil
3 cups onion confit (recipe follows)
3 pounds red onions, peeled and very thinly sliced
3 to 4 tablespoons sherry vinegar
4 tablespoons sugar
6 large sea scallops, tendon removed
About ½ cup Beet Oil
About ½ cup Chive Oil
Kosher salt and freshly ground black pepper
Salt and freshly ground black pepper
½ to ¾ cup veal stock, vegetable stock, or low salt canned broth (optional)

Recipe Preparation

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