Mixed Grain Pilaf with Pan Seared Scallops

Healthy mixed grain pilaf with wheatberries, brown rice, and couscous are tossed with toasted pine nuts and topped with pan seared scallops. My husbands birthday was on Monday and I wanted to make something special for dinner. I thought for sure that he was going to ask for his favorite meal-chicken tikka masala, chole, garlic naan, and baba ghanoush. I was all set to make this Indian meal when he threw me a curve ball and asked if I could make some pan seared scallops.  I was craving Indian food, but it was his birthday after all, so of course I was going to make his request.  I searched for a scallop recipe on foodgawker and came across a delicious looking picture of mixed grain pilaf and scallops. I knew that Andrew would love it! I served this amazing dish with grilled asparagus, rosemary salt crusted bread, and orange-almond bread pudding for dessert. The perfect birthday meal…

Mixed Grain Pilaf with Pan Seared Scallops

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Ingredients:

• 1/2 cup brown rice
• 3/4 cup water
• pinch salt
• 1/4 cup wheatberries
• 3/4 cup water
• pinch salt
• 1/2 cup couscous
• 3/4 cup water
• 1 teaspoon avocado oil
• pinch salt
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 1 rib celery, finely chopped
• 1 small carrot, finely grated
• 3 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 1 tablespoon black bean garlic sauce, mixed with 1 tablespoon water
• 1 tablespoon olive oil
• 1/4 cup pine nuts, toasted
• 12-16 large scallops
• salt and pepper
• 2-3 tablespoons avocado oil

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.

Source: Bite Me Kitchen