SCALLOPS WITH MAUI ONION RINGS

Scallops With Maui Onion Rings image

Provided by Florence Fabricant

Time 20m

Yield Four servings

Number Of Ingredients 8

2 medium-sized Maui onions or other sweet onions, such as Vidalia
1/2 cup flour
3 to 3 1/2 cups vegetable oil for deep-frying
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 basil leaves, cut into thin slivers
1 large clove garlic, finely chopped

Steps:

Preheat the oven to 150 degrees.
Peel and slice the onions, paper thin, then separate them into rings. Toss with the flour to coat them.
Heat the vegetable oil to 375 degrees in a deep saucepan or wok, and deep-fry the onion rings in several batches until they are golden. Drain them well, transfer to a baking sheet lined with parchment paper and place in the oven to keep warm.
Season the scallops with salt and pepper. Heat half the olive oil until very hot in a 10-inch nonstick skillet. Add half the scallops and saute, turning them, for about 30 seconds until they are lightly seared. During the last few seconds of cooking, toss with half the basil and half the garlic. Remove the scallops to a warm dish and repeat with the remaining oil, scallops, basil and garlic.
Divide the scallops among four warm plates, top each with a generous portion of the onion rings and serve at once.