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Simple Seared Scallops

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At a glance
Main Ingredient
4 servings

(Serving size: 5 ounces scallops)

3 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp dried marjoram
1 1/2 pounds sea scallops 2 tsp olive oil
1/2 cup RayLen Viognier
1 Tbsp 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.

Cooking Light, SEPTEMBER 2002