Pan-seared scallops with caramelized onions and figs

By Booper-2

Ingredients

• To make grating Mozzarellissima easier, you can put it in the freezer for 20 minutes prior to grating. Caramelized onions are delicious and you can also use them to add flavour to soups, sandwiches or even salads.
• 500 g (1.1 lb) sea scallops
• 250 g (9 oz) Saputo Mozzarellissima cheese, grated
• 2 large onions, finely chopped
• 150 ml (2/3 cup) fig jam
• 180 ml (3/4 cup) brandy (can be substituted with white wine, broth or water), to deglaze
• Olive oil, to taste
• Salt and freshly ground pepper, to taste
• 3 tbsp fesh Parsley, finely chopped

Details

Servings 1
Adapted from saputo.ca

Preparation

Step 1

•
Preheat the skillet over high heat. Add a drizzle of olive oil and place 5 to 6 scallops in the skillet ensuring they don’t overlap. Sear them a few minutes on each side without moving them to obtain a rich golden colour.


•
Remove from pan and set aside.


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In the same pan, add a drizzle of olive oil and toss in onions. Stir well to coat the onions with oil and add a pinch of salt and pepper.


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Cook onions for a few minutes, stirring occasionally until they become soft and dark caramel in colour. If they begin to stick to the pan, deglaze with brandy and continue cooking. This step can be repeated until the desired colour is obtained.


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Remove from heat and pour the jam into the pan and mix well with the onions.


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Place 4 to 6 ramekins on a cookie sheet, placing one scallop topped with a table spoon of the onion mixture in each. Cover with Mozzarellissima.


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Cook for 5 minutes on broil until the Mozzarellissima cheese is melted and lightly golden brown in colour.


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Garnish with a sprinkle of parsley and serve.