Balsamic-Glazed Scallops

1. 1

   Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.

2. 2

   Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.

3. 3

   Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.