Delicious duo: Pan-Seared Sea Scallops with Sweet Caramelized Onions

Some flavor pairings feel effortless—like they were always meant to be. This is one of them.

Pan-seared sea scallops and caramelized onions are a refined pairing that celebrates both the ocean’s delicacy and the kitchen’s slow craft. Scallops, with their tender texture and natural sweetness, take on a golden crust that enhances their buttery depth, while caramelized onions lend a rich, almost jam-like complexity born from patient cooking.

Together, they create a harmonious interplay of sweet and savory, light and indulgent—a dish that feels sophisticated yet deeply comforting, perfect for a dinner that lingers in both flavor and memory.

RECIPE

Serves 4 

Ingredients for the Onions :

• 2 large onions (yellow, white, or red), thinly sliced

• 1 tablespoons olive oil or butter

• 1/2 teaspoon salt

• 1/2 teaspoon sugar (optional, helps with caramelization)

• 1/2- 1 tablespoons balsamic vinegar or water (optional, for added flavor)

Ingredients for the Scallops

• 1 pound Chatham Harvesters Day Boat Sea scallops

• 2 tablespoons olive oil or clarified butter

• Salt and freshly ground black pepper, to taste

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh parsley (optional)

• Lemon wedges, for serving

Instructions for the Onions :

1. Prepare the onions: Slice the onions thinly and evenly.

2. Heat the pan: Place a large, heavy-bottomed skillet over medium heat. Add the olive oil or butter.

3. Cook the onions: Add the sliced onions and sprinkle with salt and sugar if using. Stir to coat.

4. Slow cook: Reduce heat to low or medium-low. Cook slowly, stirring frequently, to develop their natural sweetness.

5. Caramelize: Continue cooking for about 30-40 minutes until onions are deeply golden brown. If they start to stick, add a splash of water or balsamic vinegar.

6. Set aside: keep warm 

Instructions for Scallops:

1. Prepare the scallops: Pat the scallops dry with paper towels to ensure a good sear. Season with salt and pepper.

2. Heat the pan: Place a large skillet over medium-high heat. Add olive oil or clarified butter and heat until shimmering.

3. Sear the scallops: Add the scallops to the hot skillet, making sure not to overcrowd. Sear for about 2-3 minutes without moving, until they develop a golden crust.

4. Flip and cook: Turn the scallops over and cook for another 1-2 minutes until just opaque and cooked through.

5. Finish: Remove from heat. Drizzle lemon juice over the scallops and sprinkle with chopped parsley if desired.

6. Plate immediately: Serve on top of a baked sweet potato, and top with caramelized onions