Simple Seared Scallops

Simple Seared Scallops Recipe
Becky Luigart-Stayner; Jan Gautro
These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.


4 servings (serving size: 5 ounces scallops)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 15 %
Fat 3.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.6 g
Protein 29.2 g
Carbohydrate 9.2 g
Fiber 0.2 g
Cholesterol 56 mg
Iron 1 mg
Sodium 567 mg
Calcium 46 mg


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.

Marge Perry,

Cooking Light

September 2002
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