Simple Seared Scallops
(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