Green Brier's Pan Seared Scallops On Red Onion Marmalade

Directions

1. 1. Rinse the scallops and pat dry with paper towels. With your fingers, peel away the small tab of tough connective tissue on the side of each scallop. In a bowl large sufficient to accommodate all the scallops, mix together the marinade ingredients. Add in the scallops and toss to coat thoroughly. Leave to marinate in the refrigerator about 30 min. 2. Make the red onion marmalade: Cut the onions in half, then slice them thinly. Heat the extra virgin olive oil in a large heavy bottomed saucepan and add in the onions. Cook over medium heat till they begin to soften, about 10 min, then add in the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently till the onions are beginning to turn golden, another 10-15 min. Add in the vinegar and cook till it has completely evaporated, then add in the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste the marmalade and correct the seasoning. Remove from the heat and keep hot. (The marmalade may be made up to 1 day ahead.)