Balsamic Glazed Scallops
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Balsamic Glazed Scallops

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. :)


  • 2 c. water
  • 1 tbs. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1 c. long grain wild rice
  • 1 tbs. coconut oil
  • 1 1/2 lbs. scallops, fresh, wild-caught
  • 1/4 c. balsamic vinegar
  • 1 tbs. honey, raw
  • 1 tsp. dried marjoram


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.