Simple Seared Scallops

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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)

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.