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Simple Seared Scallops

Simple Seared Scallops
Becky Luigart-Stayner; Jan Gautro
Yield

4 servings (serving size: 5 ounces scallops)

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.