4 large sweet onions, such as Vidalia, Maui, or Walla Walla
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup sake
1/4 cup soy sauce, plus more for topping onions
2 tablespoons mirin
4 very large diver or day-boat sea scallops
4 thin slices prosciutto
2 tablespoons unsalted butter
Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan. Rub onions with oil and season with salt and pepper. Cover pan tightly with parchment paper-lined aluminum foil. Roast until onions are tender, but still retain their shape, about 2 1/2 hours. Remove onions from baking pan, reserving pan; let stand until cool enough to handle.
Cut off the top third of each onion; set aside. Cut a hole in the center of each onion large enough to hold a scallop.
Place baking pan on the stove over high heat. Add sake, and stir using a wooden spoon, scraping up the browned bits. Add onion centers, soy sauce, and mirin; cook, stirring, until onions are soft. Pour mixture into a small saucepan; set aside.
Season scallops with salt and pepper. Preheat a grill pan over high heat. Reheat sake mixture and season with salt and pepper; keep warm until ready to use.
Place scallops on grill and cook, turning once, just until grill marks appear on prosciutto, about 30 seconds per side. Wrap each scallop in a piece of prosciutto, enclosing completely. Stuff a scallop into each onion. Top each with 1/2 teaspoon butter, cover with reserved onion tops, and place on grill pan. Cook onions until heated through and skin is blackened, 6 to 8 minutes.
Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!