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Total Time:
Prep Time: 5 min
Cook Time: 10 min

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Ingredients

For 4 Servings

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3 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp dried marjoram
1 1/2 lbs sea scallops
2 tsp olive oil
1/2 cup dry white wine
1 tbsp balsamic vinegar
fresh parsley sprig (optional)

Directions

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

Directions

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

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.

3. 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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