I made this recipe last night as starter. It is another recipe from a recipezaar member. I bought the more expensive St. Jacques scallops which I love. I have to say it was extremely tasty and made for a light starter, but I have made other sauces that I prefer more with scallops. That is absolutely no criticism to the chef it is just my preference.I did take the advice of one of the members that had reviewed this recipe and used orange infused olive oil and aged balsamic vinegar. It makes the dish a little more expensive but judging by the flavour It was well worth it.

The ingredients listed below are for 4 main meal servings, as a starter I allowed for 3-4 scallops per person St. Jacques are quite large though. I also used fresh marjoram I just prefer fresh herbs. If you liked this recipe and want to see more photo’s of it or more recipes by this chef click http://www.recipezaar.com/184668.

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs sea scallops
2 tablespoons olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried marjoram or oregano

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

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.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 thoroughly heated. Serve over rice.

All photo’s taken by me unless otherwise stated.