Roasted Scallops with Caramelized Onion and Thyme
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Caramelized Onion and Thyme is an elegant dish featuring succulent sea scallops paired with sweet caramelized onions, fresh thyme, garlic and a splash of white wine. Ready in just 45 minutes total, with 20 minutes of preparation and 25 minutes of cooking, this restaurant quality meal suits those seeking an impressive yet achievable seafood dish for special occasions or discerning dinners.
Ella x
Ingredients
- 1½ poundslarge sea scallops(pat dry with paper towels)
- 3 mediumyellow onions(thinly sliced)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsolive oil
- 4fresh thyme sprigs
- 3garlic cloves(minced)
- 118 mldry white wine
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlvegetable broth
Detail level
Instructions
- 1
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 15-18 minutes until deeply golden and caramelized.
Tip: Patience is key for caramelization; resist the urge to turn up the heat as this can burn rather than caramelize the onions.
- 2
Once onions are caramelized, stir in minced garlic and fresh thyme sprigs. Cook for 1 minute until fragrant, then pour in white wine and vegetable broth. Let simmer for 3 minutes to reduce slightly.
Tip: The wine adds acidity that balances the sweetness of the onions beautifully.
- 3
Transfer the caramelized onion mixture to a serving dish and keep warm. Wipe out the skillet with a paper towel.
- 4
Pat the scallops thoroughly dry and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a proper golden crust; moisture prevents browning.
- 5
Heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in the skillet over medium-high heat until the butter foams and begins to smell nutty.
Tip: Watch carefully to avoid burning the butter; you want it golden, not brown.
- 6
Carefully place scallops in the hot pan, working in batches if necessary to avoid crowding. Sear for 2-3 minutes on each side without moving them, until a golden crust forms.
Tip: Don't flip the scallops too early; allow them to develop a caramelized exterior before turning.
- 7
Squeeze fresh lemon juice over the cooked scallops and arrange them on top of the caramelized onion mixture.
Tip: The bright acidity of the lemon cuts through the richness and freshens the entire dish.
- 8
Serve immediately while the scallops are still warm, garnishing with a few fresh thyme leaves if desired.
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