Braised red cabbage and roasted Cipollini onions complement the delicate flavors in these seared sea scallops. Make sure you thoroughly dry your scallops before cooking to ensure a proper sear. 

Preparation

Heat oven to 375°F.

Bring a small pot of water to a boil. Cut 1 bunch of chives into 2-inch lengths. Add the cut chives to the boiling water, stir and then remove to an ice bath. When cold, remove chives from the ice, squeeze out any excess water and puree with ¼ cup canola oil in a blender or with an immersion blender. Strain through a fine mesh strainer, reserving the oil and discarding the solids. Finely chop remaining bunch of chives.

Add the cabbage, onion, red wine, red wine vinegar, sugar and 1 tablespoon salt to a sauce pot. Bring to a simmer, partially cover with lid ajar and simmer for 40–45 minutes until the cabbage is just beginning to lose its crunch. Remove the lid and continue to cook until there is no more liquid remaining in the pan.

In an oven-safe, heavy-bottomed sauté pan, heat 1 tablespoon canola oil. Add the Cipollini onions and sear both sides until golden brown. Put the pan in the oven for 5–10 minutes until the onions are tender, then remove and reserve onions, returning pan to the stovetop over medium-high heat. Add the remaining 1 tablespoon of canola oil.

Place the scallops on a paper towel to remove any excess moisture. Season with salt and pepper to taste. When the oil is smoking, carefully place the scallops in the pan. Sear the scallops for 1–1½ minutes on each side until they are golden brown. Do not move the scallops after placing them in the pan, as this will prevent proper searing.

Remove seared scallops to a paper towel to drain, then serve with the braised cabbage, roasted onions and chive oil. Garnish with chopped chives.