Simple Seared Scallops
photo by k.peringer
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried marjoram
- 1 1⁄2 lbs sea scallops
- 2 teaspoons olive oil
- 1⁄2 cup dry white wine
- 1 tablespoon balsamic vinegar
- fresh parsley sprig (optional)
directions
- Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.
- 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.
- Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs, if desired.
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Reviews
-
Let me start off by saying that I should have known better than to try to look for good sea scallops when I live in Colorado. I had SUCH a hard time finding them, and when I did, said scallops were more like bay scallops (the small ones), so I couldn't really sear them (they came out more sauteed). I included my picture anyway, which you can delete once someone posts a better pic. Even though I will probably not make this recipe again (just due to lack of good sea scallops here), the flavor was good, and it was easy. I made half a recipe, because it was just my husband and I, and I served them over garlic tomato polenta cakes. I also made steamed zucchini. Made for Spring PAC 2011.