Prep Time : 5 minutes
Cook Time : 4 minutes (not counting rice)
Yield : 4 servings (serving size: about 5 scallops and 1/2 cup rice) 

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

Directions:

Prepare rice according to package microwave directions (or make your own rice in a rice cooker or stove-top following the directions for each type); 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.

Nutrition:

Calories 326, Calories from fat 24 %, Fat 8.5 g, Satfat 0.7 g, Monofat 4.2 g, Polyfat 2.6 g, Protein 30.4 g, Carbohydrate 30.1 g, Fiber 0.7 g, Cholesterol 56 mg, Iron 1.5 mg, Sodium 510 mg, Calcium 58 mg

My notes:  

This is a nice way to serve sallops and it looks very nice on a plate...but we enjoyed the lemon-shallot scallops more as they had more flavor.  I would add extra ginger next time but if you love scallops you will like this one.

Serve with steamed green beans or for added flavor serve with pan-fried green beans

Recipe found on: http://www.eatingwell.com/