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  • Balsamic Glazed Scallops With Rice

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    Balsamic Glazed Scallops With Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. water
    • 1 Tbsp. balsamic vinegar
    • 1/4 tsp salt
    • 1 c. long-grain rice
    • 1 Tbsp. extra virgin olive oil
    • 1 1/2 lb sea scallops
    • 1/4 c. balsamic vinegar
    • 1 Tbsp. honey
    • 1 tsp dry marjoram Chives with blossoms (optional)

    Directions

    1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Add in rice; cover, reduce heat, and simmer 20 min or possibly till rice is tender and liquid is absorbed. Remove from heat; set aside (don't uncover rice).
    2. Heat oil in a large nonstick skillet over medium-high heat till warm. Add in scallops; saute/fry 5 min. Remove scallops from skillet; set aside.
    3. Add in 1/4 c. vinegar, honey, and marjoram to skillet; bring to a boil. Reduce heat to medium; cook 3 min. Return scallops to skillet; cook 2 min or possibly till thoroughly heated. Serve scallops and sauce over rice. Garnish with chives, if you like.
    4. Yield: 4 servings (serving size: one-fourth of scallop mix and 3/4 c. rice)

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