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Balsamic Glazed Scallops w/ Rice




Source of Recipe


Weight Watchers Magazine, June 1999 pg86 Altered By Chrispy


List of Ingredients




2 cups water
1 tablespoon balsamic vinegar
1 cup long-grain rice
Pam**
1 1/2 pounds sea scallops
1/4 cup balsamic vinegar
1 tablespoon honey ( Use sub)
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 a large nonstick skillet sprayed with Pam** 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.