Rinse the scallops and pat dry. Season them with
salt, pepper and lemon pepper, tarragon or basil.
Warm 1 Tbl. olive oil in a large skillet over
medium-high heat. Add the scallops and sear until
browned on one side, about 3 minutes. Turn over the
brown the other side about 3 minutes. Remove the
scallops from the skillet.
Deglaze the skillet with the white wine, heating
until it bubbles. Add the balsamic vinegar and cook
2 minutes. Return the scallops to the skillet and
heat through. Serve.
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