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Grilled Scallop-Stuffed Sweet Onions

This innovative recipe for grilled scallop-stuffed sweet onions is from chef Masaharu Morimoto's "The New Art of Japanese Cooking."

  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.

Source
The Martha Stewart Show, October Fall 2007

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