Gingered Scallops

From Cooking Light

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (3 1/2ounce) bag  long-grain boil-in-the-bag rice
• 2  tablespoons canola oil
• 1 1⁄2 lbs  large 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

Directions

1. Prepare rice according to package microwave directions; set aside.
2. While rice cooks, heat oil in a large skillet over high heat.
3. Pat scallops dry with a paper towel; sprinkle with salt and pepper.
4. Place scallops in pan; cook 2 minutes on each side or until lightly browned. Remove scallops from pan.
5. Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.