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.
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.