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Bring water to a boil in a medium
saucepan. Add rice and salt, return to the boil, reduce heat to
low, cover and simmer very slowly for 20 minutes. (Alternately,
prepare rice in a rice cooker.)
Meanwhile, in a heavy frying pan
over medium-high heat, heat 2 tablespoon (30 ml) of the oil and sauté
scallops for 1 minute per side for the baby size, slightly
longer for medium size, then transfer to a warm platter and keep
warm.
Stir the 2 cheeses, whipped
cream, herbs, salt and pepper into the hot rice. Divide rice
among 4 warmed serving plates.
Top rice with scallops and
drizzle plates with remaining oil and the balsamic vinegar.
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