A delightful dish featuring tender scallops coated in a sweet and tangy honey-balsamic glaze, perfect for a sophisticated dinner.
Mix the flour, salt, and pepper in a pie plate.
Ensure the mixture is evenly combined for consistent coating.
Coat the scallops in the flour mixture, shaking off any excess.
Pat the scallops dry before coating to help the flour adhere better.
Heat the olive oil in a nonstick skillet over medium-high heat.
Use a skillet large enough to avoid overcrowding the scallops.
Sear the scallops in batches for about 2-3 minutes per side until golden brown. Remove and set aside.
Avoid moving the scallops too much to achieve a good sear.
In the same skillet, add balsamic vinegar, honey, marjoram, and oregano. Bring to a boil, then reduce heat to medium and simmer for 3 minutes.
Stir the glaze frequently to prevent it from burning.
Return the scallops to the skillet and cook for an additional 2 minutes, spooning the glaze over them.
Ensure the scallops are well-coated with the glaze for maximum flavor.
Serve the scallops warm, garnished with fresh herbs if desired.
Pair with a side of rice or steamed vegetables for a complete meal.
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