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Pan-Seared Sea Scallops on Red Onion Marmalade

Ingredients: 16 Pound(s) large sea - about 1.75 lbs scallops 97/1242 Quart(s) divided oil, olive 1/2 Ounce(s) grated lemon peel 1 Slice(s) minced peeled fresh ginger root 3 Pound(s) medium - thinly sliced onion, red 2 2/3 Ounce(s) dry wine, red cooking 2 Ounce(s) wine, red vinegar 163/2500 Pound(s) brown sugar 1 Ounce(s) chopped fresh chives Directions: Preheat oven to 250 degrees. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm. Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cook and cover until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and brown sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.
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