Submitted by: Kayleigh
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 4
A yummy and quick meal of balsamic scallops and rice. Very good! Hubby & Kid tested. :)
1 tbsp. honey, raw
1 tsp. dried marjoram
2 c. water
1 tbsp. balsamic vinegar
1/4 tsp. sea salt
1 c. long grain wild rice
1 tbsp. coconut oil
1 1/2 lbs. scallops, fresh, wild-caught
1/4 c. balsamic vinegar
Combine water, 1 tablespoon of balsamic vinegar, and sea salt in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer for 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 skillet over medium high heat. Add scallops; saute 5 minutes. Remove scallops from pan; set aside.
Add 1/4 cup of balsamic vinegar, honey, and marjoram to pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Return scallops to pan; cook 2 minutes or until thoroughly heated.
Serve scallops and sauce over rice. Garnish if you'd like - I used a bit of grated lemon peel.
Makes 4 servings - 1/4 of the scallop mixture and 3/4 cup rice.
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