Gingered Scallops

By fluteanjel

Ingredients

• 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2  tablespoons  canola oil
• 1 1/2  pounds  large sea scallops
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 2  tablespoons  finely chopped green onions
• 1  tablespoon  bottled minced ginger
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  honey
• 2  teaspoons  low-sodium soy sauce

Preparation

Step 1

Prepare rice according to package microwave directions; set aside.

While rice cooks, heat oil in a large skillet over high heat. Pat scallops dry with a paper towel; sprinkle with salt and pepper. Place scallops in pan; cook 2 minutes on each side or until lightly browned. Remove scallops from pan.

Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.