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.
- 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)
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.