Simple Seared Scallops Recipe

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  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/2 cup dry white wine
  • 1 tablespoon balsamic vinegar
  • fresh parsley sprigs
Combine flour, salt and marjoram 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 thickened, stirring with a whisk.

Stir in scallops; remove from heat.

Garnish with parsley sprigs, if desired.

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