Gingered Scallops

1 3/5pz. bag boil-in-bag long-grain rice
2 tbsp. canola oil
1½lbs. large sea scallops
1/4 tsp. salt
2 tbsp. finely chopped green onions
1 tbsp. bottled minced ginger
2 tbsp. fresh lemon juice
1 tbsp. honey
2 tsp. soy sauce

Prepare rice according to package microwave directions; set aside.

While rice cooks, heat oil in a large skillet over high heat. Pat scallops dry
with a paper towel; sprinkle with salt. 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.