One of my favorite seafood dishes is scallops. The large fresh sea scallops are the best because they hold their shape during cooking and have a nice consistency. However, I don't always have access to fresh ones so I often buy frozen ones. This recipe was delicious even with the frozen scallops.
MEDITERRANEAN SEA SCALLOPS
3 tbsp. all purpose flour
1/2 tsp salt
1/2 tsp. dried marjoram
2 tsp. olive oil
1 1/2 lbs. sea scallops
1/2 c. dry white wine
1 tbsp. balsamic vinegar
Fresh parsley springs (optional)
Combine first 3 ingredients in a large zip-top 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 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.
Serving suggestion: Serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper. Refrigerate any leftovers. Serves 4
No comments:
Post a Comment