Gingered Scallops

a new recipe from an old Cooking Light - just trying to get everything in my world organized (ha ha!) Prep time includes cooking time - serving size is about 5 scallops and 1/2 cup of rice

• 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 directions; set aside.
2. 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 brown. Remove scallops from pan.
3. Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.