2 cup water
1 Tbsp balsamic vinegar
1/4 tsp salt
1 cup long-grain rice
1 Tbsp olive oil
1 1/2 lb sea scallops
1/4 cup balsamic vinegar
1 Tbsp honey
1 tsp dried marjoram
chives with blossoms, optional

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).
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 1/4 cup
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 overrice. Garnish with chives,
if desired.