Instructions: 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 over rice. Garnish with chives, if desired.

Yield: 4 servings (serving size: one-fourth of scallop mixture and 3/4 cup rice)

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