Mixed Grain Pilaf with Pan Seared Scallops

Ingredients:

Directions:

  1. In a small pot, bring rice, 3/4 cup water, and pinch of salt to a boil. Cover and reduce to simmer over low heat 20-30 minutes or until the water is absorbed.
  2. In a small pot, bring wheatberries, 3/4 cup water, and pinch of salt to a boil. Cover and reduce to simmer over low heat 20-30 minutes or until the water is absorbed.
  3. In a small pot, bring 3/4 cup water, salt and avocado oil to a boil. Turn off the heat. Add couscous, stir and cover for 5-10 minutes. Remove lid and fluff with fork.
  4. While the grains are cooking, chop onion, garlic, celery, carrot, green onions, and cilantro; set aside.
  5. In a small bowl, combine black bean garlic sauce and 1 tablespoon water; set aside.
  6. Pat scallops dry. Season with salt and pepper. Set aside.
  7. In large wok, heat 1 tablespoon oil over medium heat. Add onion, garlic and celery and saute 3-4 minutes until softened. Stir in rice, couscous, wheatberries and carrot.
  8. Add prepared black bean garlic sauce, cilantro and pine nuts. Toss to combine. Keep warm.
  9. In a large frying pan over high heat, heat 2-3 tablespoons avocado oil. Add scallops one at a time, swirling each to coat the bottom in oil. Cook until the bottom is golden, about 2-4 minutes or until it can be easily flipped. Flip and cook other side 2 minutes.
  10. Place mixed grain pilaf on a plate, top with scallops and garnish with additional cilantro.

Yields: 4 Servings

Note: To toast pine nuts, place pine nuts in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool.

Printed From: www.sweetpeaskitchen.com