Seared Scallops

By JimMac

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)

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.