Prep 5 mins
Cook 10 mins
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.
- 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)
- 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.
Heaven!! I love sea scallops or really any scallops and this recipe let the flavor come through! Followed the instructions completely and definately will make these again. Putting this recipe in my Favorites of 2012. Thank you for posting. Made for PAC Orphanage tag game.
Made exactly as written and wouldn't change a thing. This method really lets the scallops shine. When the large sea scallops are really fresh, they don't need much, because they are sweet and juicy, and this recipe is perfect. Made for Best of 2011 game.
Thanks to pic a chef I chose to try this recipe.
This dish picked for my DH & I picked a good one for him. I even loved this dish.
Very easy to make with such a nice out come.