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    Balsamic Glazed Scallops w/ Rice


    Source of Recipe


    Weight Watchers Magazine, June 1999 pg86

    List of Ingredients




    2 cups water
    1 tablespoon balsamic vinegar
    (original recipe called for 1/4 teaspoon salt )
    1 cup long-grain rice
    1 tablespoon olive oil
    1 1/2 pounds sea scallops
    1/4 cup balsamic vinegar
    1 tablespoon honey
    1 teaspoon dried marjoram
    Chives with blossoms (optional)

    Recipe



    Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; set aside (do not uncover rice).

    Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; saute 5 minutes. Remove scallops from skillet; set aside.

    Add 1/4 cup vinegar, honey, and marjoram to skillet; bring to a boil. Reduce heat to medium; cook 3 minutes. Return scallops to skillet; cook 2 minutes or until thoroughly heated. Serve scallops and sauce over rice. Garnish with chives, if desired.

 

 

 

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