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Mixed Grain Pilaf with Pan Seared Scallops

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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…

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Mixed Grain Pilaf with Pan Seared Scallops

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  • 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

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  • 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.
  • 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.
  • 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.
  • While the grains are cooking, chop onion, garlic, celery, carrot, green onions, and cilantro; set aside.
  • In a small bowl, combine black bean garlic sauce and 1 tablespoon water; set aside.
  • Pat scallops dry. Season with salt and pepper. Set aside.
  • 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.
  • Add prepared black bean garlic sauce, cilantro and pine nuts. Toss to combine. Keep warm.
  • 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.
  • Place mixed grain pilaf on a plate, top with scallops and garnish with additional cilantro.


Author: Laura

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