Balsamic Glazed Scallops

[Olga Drozd]

Balsamic Glazed Scallops

2 cups water
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
1 cup uncooked long grain rice

2 Tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds sea scallops
2 Tablespoons olive oil

1/3 cup balsamic vinegar
3 Tablespoons honey
1 teaspoon dried marjoram or oregano
Garnish; fresh chives with blossoms

Bring water, 1 Tablespoon balsamic vinegar and salt to a boil in a medium saucepan.  Add rice; cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.  Remove from heat; set aside.

Combine flour, 1/2 teaspoon salt, and pepper in a pie-plate; dredge scallops in flour mixture.  Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat about 2 1/2 minutes on each side.  Remove scallops from skillet; set aside.

Add 1/3 cup vinegar, honey, and marjoram to skillet where you sauteed the scallops; bring to a boil.  Reduce heat to medium, and cook 3 minutes.  Add scallops, and cook 2 minutes or until thoroughly heated.  Serve over rice.  Garnish, if desired.  Yield; 4 servings.