Recipe By JimChicago52
Rating
Published Jun 8th
Prep 15m Cook 6m Additional - Ready In 21m
Servings 8 servings Calories 255.6

The tastiest scallops you will ever try. I like my food with a little zip, but you can leave out the cayenne pepper if you don’t like it spicy.

Recipe Ingredients

  • 2 pounds sea scallops
  • ½ cup all-purpose flour
  • 4 teaspoons ground black pepper
  • 4 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons dried marjoram
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ¼ cup olive oil
  • ½ cup balsamic vinegar

Cooking Directions

  1. 1 Pat scallops dry with paper towels and set aside.
  2. 2 Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture.
  3. 3 Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.

Nutrition Facts

  • Calories 255.6
  • Carbohydrate 15.8 g
  • Cholesterol 68.6 mg
  • Fat 8.1 g
  • Fiber 1 g
  • Protein 29.8 g
  • Saturated Fat 1 g
  • Sodium 913.8 mg
  • Sugar 2.7 g

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Chef's Notes

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Reviews

  1. I am still on the fence on this. I will try it again and revise review.
  2. Disappointed that the scallops were soggy instead of crispy.
  3. Big hit! I made the sauce in a separate pan and doubled the sauce. I added cherry tomatoes, basil and spinach to the sauce. served over angel hair pasta!!!
  4. I think the scallop lost something to the pepper and marjoram. I will do these again but just use salt and pepper. The overall texture and appearance were really quite nice. Good recipe.
  5. I did not have cayenne pepper so ground some hot red pepper and used that. I also cut down the amount of black pepper. They came out delicious and will def make again.
  6. Do NOT leave out the Balsamic, it makes the dish But Just drizzle some on top, the recipe qty is too much
  7. This is perfect! If you like Italian seafood - this fills the bill. Make it - serve with a biscotto. Finish with tiramisu.
  8. I made this exactly as written and the sea scallops were perfectly flavored, cooked and delicious. I served them over toast with the pan drippings drizzled over them as well as the Balsamic vinegar. Don't be afraid to have a strong hand with the Balsamic drizzle, but use a very good one. I've made this - Read more ...
  9. I left off the cayenne but otherwise followed the directions and it was bar none the best scallops we've ever had!
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