This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Balsamic-Glazed Scallops With Rice
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- #62535
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Rice
2 cups water
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 cup long-grain rice
Scallops
1 tablespoon olive oil
1 1/2 pound sea scallops
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon dried marjoram
chives with blossoms, optional
directions
For Rice: Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; set aside (do not uncover rice).
For Scallops: Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; saute 5 minutes. Remove scallops from skillet; set aside.
Add vinegar, honey, and marjoram to skillet; bring to a boil. Reduce heat to medium; cook 3 minutes. Return scallops to skillet; cook 2 minutes or until thoroughly heated.
Serve scallops and sauce over rice. Garnish with chives, if desired.
added by
yogiyogabear
nutrition data
368 calories, 5 grams fat, 47 grams carbohydrates, 32 grams protein per serving.
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