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.

How to Make It

Step 1

Combine first 3 ingredients in a large zip-top plastic bag; add scallops. Seal bag, and shake to coat.

Step 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.

Step 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.

Ratings & Reviews

AnnaBellaBoom's Review

April 05, 2010
This recipe is the perfect example of the importance of quality ingredients. Made it the first time with dry-pack scallops, aged balsamic, and an awesome dry riesling... My dad just called me (a year later) to ask for the recipe, because he still remembers it. It was so amazing that I was sure it would be fine if I made it again using previously frozen scallops, a mediocre balsamic, and cooking wine... What a joke, it was barely edible! But that's not the recipe's fault. Prepared properly, from good fixings, it is outstanding. I like it with a little sauteed zucchini/summer squash and/or asparagus on the side for a light summer meal.

December 19, 2017
I just bought frozen scallops ,  there is no fresh fish market here in the country .  any advice

liji0401's Review

January 02, 2011
Made as is. It was disgusting. Couldn't even swallow them.

dawn1938's Review

April 22, 2010
Scallops are a favorite of mine & this is a fine way to serve them, but the simple saute in seasoned butter is the best.

samdance88's Review

February 25, 2011
WOW! Love scallops but have never had any luck making them, they were always too wet...until now!!! This recipe is wonderful...accidentally scorched the wine reduction, so I had to make from scratch and added a lil butter garlic and parsely, with the remaning flour mix...again WOW!

chambergal's Review

November 16, 2008
Loved this recipe. I used a Caphalon professional pan coated with olive oil spray to get a nice sear on the scallops. I also used an 18 year aged balsamic that already was syrupy, along with Viognier for the wine. After reducing the wine/balsamic sauce, I put the scallops back in the pan for 20 seconds and then flipping them quickly to coat the other side before serving.

danalapp's Review

March 04, 2010
I thought the recipe was good, quick and easy. There are two kinds of scallops you can buy - wet packed or dry packed. You need to buy dry pack if you want a nice crust. It sounds like the previous reviewer had wet pack. Ask at the fish counter before you buy. There is a big difference.

TanyaCuisine's Review

April 04, 2009
Not a fan. Didn't think the sauce went well with the sweet taste of the scallops, and the flour coating was mushy on the sides of the scallops. Won't make this one again...

Simbaman1's Review

February 03, 2010
This recipe was absolutely horrible! Even though I dried the scallops the flour clung to them in little lumps and wound up in the sauce as little lumps no matter how much I whisked them. Also, the sauce had such a terrible taste, just like eating scallops with vinegar. My husband and I had to throw them out. What a waste of good scallops. I made this two days ago and I still feel nauseated when I think of it. Definitely would not make this again.

Belladonna714's Review

June 18, 2010
This recipe was very easy and tasty. Used dry sea scallops, as other reviewers have stated this makes all the difference in the world. I substituted Wegmans pan-searing flour for the flour and salt. Served with suggested orzo salad. I would definetly serve this to company.