Recipe: Pan-seared Sea Scallops on Red Onion Marmalade

A party-perfect entrée —
ready in less than half an hour. And we’re happy to recommend Smucker’s marmalade for this recipe.

Yield: makes 4 main-course or 8 first-course servings
Active time: 25 minutes
Total time: 25 minutes


• 16 large sea scallops (about 1 3/4 pounds)
• 5 Tablespoons olive oil, divided
• 1 Tablespoon grated lemon peel
• 1 Tablespoon minced peeled fresh ginger
• 3 medium red onions, thinly sliced
• 1/3 cup Smucker’s® Orange Marmalade
• 1/4 cup red wine vinegar
• 2 Tablespoons golden brown sugar
• Chopped fresh chives


Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm. Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add Smucker’s® orange marmalade, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

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