4 servings

Oh yea this one is for dry wall star! enjoy, and get the good stuff, dont be a cheap ass LOL

Ingredients

4 large sweet onions, such as Vidalia,MAui, Walla walla, about 7 oz each
2 Table spoons olive oil or clarified butter, or rendered bacon fat
Salt and Pepper fresh ground
1/2 cup Sake
4 very large Scallops Preferably U-10 in size, Diver or day boat "dry"
4 thin slices of Prosciutto
2 Tablespoons of butter unsalted!

Method
Preheat oven 325
Place onions in there skins on a 8x11 baking pan.
Rub onions with oil or fat and salt and pepper.
Cover pan tightly with aluminum foil.
Roast until the onions are very tender, yet still hold there shape about 2.5 hours.
Transfer to platter and let stand till cool.
Place the baking pan over high heat on the stove
Once hot add sake to deglaze and even scrape up browned onion juices with a wooden spatula
Pour this jus to the side and a bowl.
Cut off the top 1/3 of the onion and reserve the top!
Remove the center of each onion with a big enough hole for the wrapped scallopp
Season the scallops and wrap each in a piece of prosciutto completely

Prepare a hot fire
in a small sauce pan, season the onion jus and keep warm
Grill the scallops turning once just until the prositto is brown and sexy . Do not over cook, they will be cooked further just brown the prositto!
Stuff a scallopp into each onion each having a small nob of better on top, then place the onion top back on each onion
Grill onions 6-8 minutes until heated through and the onion skin turn black
Place on a plate and peel off burned skin. Take off the tops and drizzle the onions jus on top

Serve