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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce. 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:
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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