Seared Sea Scallops

Adapted from Cooking Light, September 2002
Makes 4 servings


  •     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)


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.

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