Seared Scallops

By japaulson

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
• Fresh parsley sprigs (optional)

Details

Servings 4

Preparation

Step 1

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.

Nutritional Information
Calories:211 (15% from fat)
Fat:3.6g (sat 0.4g,mono 1.7g,poly 0.6g)
Protein:29.2g
Carbohydrate:9.2g
Fiber:0.2g
Cholesterol:56mg
Iron:1mg
Sodium:567mg
Calcium:46mg