Scallops on a Bed Of Red Onions

Ingredients

• 1 ½ pounds red onions
• 1 tablespoon olive oil
• ⅓ cup water
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• Freshly ground black pepper to taste
• 1 pound bay or calico scallops
• 1 clove garlic, chopped, or 1/2 teaspoon minced garlic in oil
• 2 tablespoons dry vermouth

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    255 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 20 grams protein; 36 milligrams cholesterol; 603 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Peel and slice onions very thin.
2. Saute onions in nonstick pan in hot oil over medium-high heat until they soften, 10 to 12 minutes.
3. Add water and sugar. Cover and cook over low heat until water evaporates, about 12 to 15 minutes longer. Sprinkle with lemon juice and pepper.
4. Wash and drain scallops. Add scallops and garlic to onions and cook for 2 or 3 minutes, depending on size of scallops.
5. Stir in vermouth; raise heat and cook quickly for 30 seconds.

35 minutes