Another special treat, but quick at the same time. Taylor wasn't a fan of the lemon/ginger combination on the scallops, and thought garlic would work better. We both agreed, however, that the marmalade was fabulous and gave the dish great flavor. Pretty too. :) Pan-Seared Scallops on Red Onion Marmalade Makes 4 servings. Recipe from Bon Appetit. Ingredients 16 large sea scallops (about 1 3/4 lbs) 5 tablespoons olive oil, divided 1 tablespoon grated lemon peel 1 tablespoon minced peeled fresh ginger 3 medium red onions, thinly sliced 1/3 cup dry red wine 1/4 cup red wine vinegar 2 tablespoons golden brown sugar chopped fresh chives Directions Preheat oven to 250 degrees F. 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 opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm. Add 3

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