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)
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.