Grilled Scallops & Walla Walla Sweet Onions With Repulse Bay

Total Time: 1 hr 40 mins Preparation Time: 55 mins Cook Time: 45 mins

Ingredients

• 30 -36 sea scallops
• 1/2 cup extra virgin olive oil
• 2 -3 large walla walla onions
• salt and pepper
• repulse bay hotel butter (recipe follows)
• 1 small onion, chopped
• 1 head garlic, cloves peeled
• 2 tablespoons olive oil
• 1/2 bunch watercress, stems removed
• 1/2 bunch parsley, stems removed
• 4 sprigs fresh marjoram
• 2 sprigs fresh tarragon
• 5 fresh chives
• 4 stems fresh thyme
• 2 tablespoons lemon juice
• 1 tablespoon madeira wine
• 1 teaspoon worcestershire sauce
• 1 tablespoon brandy
• 1 tablespoon dijon mustard
• 4 anchovy fillets, chopped coarsley
• 1 lb butter, softened
• 2 egg yolks
• salt and pepper

Recipe

• 1 saute onion and garlic in olive oil over lowest heat, partly covered, for 20 minutes. do not allow to color.
• 2 blanch watercress and herbs in boiling water for 1 minute. drain,k refresh under cold water, drain againand pat dry in paper towels.
• 3 place all ingredients except butter and egg yolks in food processorl. process to a smooth paste. add butter and process until well combined. add egg yolks and salt and pepper to taste. process just until eggs have been well blended. mixture should be glossy.
• 4 meal: soak 12 wood skewers in water for one hour. distribute scallops evenly on 6 of the skewers. brush with olive oil and marinate in refrigerator 1 hour.
• 5 peel and slice onions 1 inch thick. divide slices and skewer.
• 6 brush skewered onions with olive oil. salt and pepper. grill over hot coals in spot where heat is low for 5 minutes. turn over, salt and pepper, and grill for 3 minutes.
• 7 grill scallops over hot coals for 2 minutes. turn, salt and peper to taste, and grill another minute, until opaqe all the way through.
• 8 remove scalloops and onions from the heat, top with repulse bay hotel butter and serve.