Simple Seared Scallops

[Ala]

Sharing this because I just LOVE scallops

Simple Seared Scallops

Source: MyRecipes.com

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.


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

• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dried marjoram
• 1 ½ pounds sea scallops
• 2 teaspoons olive oil
• ½ 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.


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

[pinky]

That sounds delicious!

[lux_littledreamer]

hımmm yummy

[DES]

The trick is finding good, fresh diver scallops. I can only find frozen or previously frozen around here.

[Ala]

I usually get frozen ones too (from Canada, usually, they're huge!!) because fresh ones are so expensive!

[DES]

I usually get frozen ones too (from Canada, usually, they're huge!!) because fresh ones are so expensive!

Alas, they are. Canadian scallops, huh? I'll look around and give them a try. I may have to travel some to find them. I haven't even found a decent fish monger where I live. BUT, I did recently find a great Italian grocer/meat market. Yay! They carry these lovely jarred anchovies in oil that I haven't found anywhere here. Oh, and fresh baked garlic knots. Yummy.

[Ala]

My local frozen food shop (I live in France) has 2 types of scallops these days: the big/huges ones, which are usually from Canada but have no coral, and tiny ones from Chile, which have the coral.

I'm not a fan of anchovies. I usually hit the Italian grocer for fresh pasta, cheese (provolone! yum!) and salamis. Olive oil, I bring it back straight from Greece. Best olive oil ever!