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Simple Seared Scallops - Thank
You, Susan Fernstrom
3 Tbls. Flour
1/2 tsp. Salt
1/2 tsp. Dried marjoram
(spice)
1-1/2 lbs. Sea scallops
2 tsp. Olive Oil
1 tsp. Dairy free
margarine
1/2 cup quality dry white wine
1 tbls. Balsamic vinegar
Fresh Parsley sprigs
(optional)
1. Combine first 3
ingredients in a large zip-top plastic bag, add scallops. Seal bag and
shake to coat.
2. Heat oil and
margarine in a large non-stick skillet over medium-high heat. Add
scallops; cook 3 minutes on each side or until done. Remove from pan;
keep warm.
3. Add wine and
vinegar to pan; Cook 3 minutes or until slightly thick; stirring with a
whisk. Stir in scallops, remove from heat. Garnish w/parsley
sprigs, if desired.
This dish tastes gourmet
and only takes minutes to prepare. Enjoy!