Pan Seared Jumbo Scallop with Red Onion Marmalade

For Scallops:
4 ea Jumbo Scallops
1 tbsp Olive oil
1 pinch salt and pepper

For Onion Marmalade:
1 ea small red onion sliced thin
1 tsp chopped garlic
1 tsp grated ginger
1 cup red wine
½ cup honey

For Crepe:
2 ea whole eggs
1 cup milk
2/3 cup flour
4 tbsp shitake mushroom powder
1 pinch kosher salt
1/12 tsp olive oil
2 tbsp chopped spinach
1 tbsp parmesan cheese

For Port Wine Reduction
3 cups port wine
2 tbsp raw sugar

Heat up olive oil, season and then sear scallops until golden brown on both sides. Finish in 350 degree oven for about ten minutes. Set aside.
Sauté red onions in a separate pan with garlic and ginger. Add wine and simmer until most of the liquid is evaporated. Finish with honey.