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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These sea scallops are crisp and glazed outside, tender and moist inside. Serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper. 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 |
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.
4. Yield: 4 servings (serving size: 5 ounces scallops)
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