Seared Sea Scallops

Adapted from Cooking Light, September 2002
 
Makes 4 servings

Ingredients

•     3  tablespoons  all-purpose flour
•     1/2  teaspoon  salt
•     1/2  teaspoon  dried marjoram
•     1-1/2  pounds  sea scallops
•     2  teaspoons  olive oil
•     1/2  cup  dry white wine
•     1  tablespoon  balsamic vinegar
•     Fresh parsley sprigs (optional)

Instructions

Step 1: Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.

Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Step 3: Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk.

Step 4: Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.