Sesame Scallops with Pistachio Brown Rice

By á-2799

Ingredients

• directions only

Details

Servings 4

Preparation

Step 1

Cook 1/4 c brown rice according to package directions, omitting salt,
Whisk 1 tbsp apple cider vinegar with
2 tsp honey
2 tsp soy and
1 1/2 tsp dark sesame oil in a large bowl
When rice is cooked, let cool slightly, about 5 min. Stir rice along with
1 chopped roasted red pepper into vinegar mixture until combined.
Stir in 1/3 c chopped pistachios.
Toast 2 tsp sesame seeds in a large non-stick frying pan over med-low. Transfer to a bowl.
Pat 12 large sea scallops dry with paper towels, then lightly season with salt and pepper. Heat same non-stick frying pan over medium-high. Add
1 tbsp vegetable oil, then scallops. Cook until dark golden, about 2 min per side.
Arrange 2 c packed baby romaine or radicchio on 4 plates. Top with pilaf and scallops, then sprinkle with toasted sesame seeds.