Simple Seared Scallops

These sea scallops are crisp and glazed outside, tender and moist inside. Serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.


Yield: 4 servings (serving size: 5 ounces scallops)

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)

Preparation
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.

Nutritional Information
Calories:211 (15% from fat)
Fat:3.6g (sat 0.4g,mono 1.7g,poly 0.6g)
Protein:29.2g
Carbohydrate:9.2g
Fiber:0.2g
Cholesterol:56mg
Iron:1mg
Sodium:567mg
Calcium:46mg

Source: Marge Perry, Cooking Light, SEPTEMBER 2002
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