1-1/2 pounds red onions
1 tablespoon olive oil
1/3 cup water
2 teaspoons sugar
2 teaspoons lemon juice
freshly ground black pepper, to taste
1 lb. bay or calico scallops
1 clove garlic, chopped, or 1/2 teaspoon minced garlic in oil
2 tablespoons dry vermouth
Peel and slice onions very thin. Sauté onions in nonstick pan in hot oil over medium-high heat until they soften, 10 to 12 minutes. Add water and sugar. Cover and cook over low heat until water evaporates, about 12 to 15 minutes longer. Sprinkle with lemon juice and pepper. Wash and drain scallops. Add scallops and garlic to onions and cook for 2 or 3 minutes, depending on the size of the scallops. Stir in vermouth. Raise heat and cook quickly for about 30 seconds.