This recipe is inspired by sarde in saòr, a typical Venetian dish made with sardine.
If you’ve never heard of it, sarde in saòr has a base of onions and fried sardines in a sweet and sour sauce. Sarde in saòr (literally sardines in sour, translated from the Venetian dialect) is thought to have been introduced by Jewish trade merchants that came through Venice, bringing not only goods and spices, but also new recipes and new ways of making things.
Scallops in Saòr
This recipe takes scallops into the world of saòr, which I think is original (at least I’ve never seen a recipe with this combination), and uses not only white and yellow onions, but also red, sweet onions. For me, the experience of cooking is often like putting a little wooden boat in the sea, with a little wind in the sails, who knows where you could end up?
Scallops in saòr? Why not!
Naturally, I think it’s a great recipe for aperitivo, while my lovely Mr. Bolognese thinks it’s better as a main dish, but he is only a gourmet not the cook ;)
Monica
Recipe
serves 4
Ingredients
20 scallops
2 yellow onions, small
3 red onions small
2 teaspoons of raisins
4 tablespoons vinegar of wine
3 tablespoons brown cane sugar
Rum, to taste
Extra vergin olive oil, to taste
salted butter, salt and black pepper to taste
flour to taste
Directions
Finely chop the onions and cook in a large pan with a little salted butter and olive oil, and a pinch of salt and pepper. Cook over low heat for about 30 to 40 minutes, stirring occasionally.
In the meantime, put the raisins in a little bowl with water and 1 teaspoon of rum, the combined liquid should be just enough to stir them easily. Once the onions finish cooking, add the raisins, caraway seeds, salt and pepper. Raise the temperature a bit and stir in the white wine vinegar and 1 or 2 more tablespoons of rum and cook until the wine has evaporated.
After you’ve washed and cleaned the scallops, cover them in flour and fry in a large pan with salted butter for 2 to 3 minutes total, making sure they cook evenly on both sides. Add 2 tablespoons rum, salt and pepper and cook until the liquid has evaporated and remove from the heat. Add the scallops to the pan with onions and keep it warm until serving.
Serve with a side as fresh in season salad.
