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Brown Rice Pesto with Scallops


  • 1 cup brown rice
  • 2 1/4 cups water (may vary depending on the type of brown rice you use)
  • 1 tsp + 1 pinch sea salt, divided
  • 2 cloves garlic
  • 1 cup fresh basil, loosely packed
  • 1 cup tarragon, loosely packed
  • 1/2 cup green onions
  • Juice of 1 lemon
  • 1/4 tsp coarse ground black pepper
  • 1/4 cup + 1 tsp extra virgin olive oil, divided
  • 1 lb large wild scallops
  • 1 cup cherry or grape tomatoes, halved


  1. Cook brown rice as you normally would including a 1/2 teaspoon sea salt to bring the water temperature up ever so slightly. Cook rice to a fluffy consistency, being careful not to overcook – prepare pesto and scallops while rice is cooking.
  2. Using a food processor, add garlic, basil, tarragon, green onions, lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper. Pulse until chopped. While food processor is running, stream in olive oil. Stop food processor and scrape down sides – pulse a few more times to combine.
  3. Heat 1 tsp olive oil in a stainless steel or nonstick skillet over medium-high heat. Remove any excess moisture in the scallops by blotting with a paper towel. Season one side with salt and pepper and place in a single layer in skillet. Cook 4-6 minutes on each side (your scallops may take more or less time depending on thickness) until golden brown. Remove and set aside.
  4. In a mixing or serving bowl, combine brown rice, pesto and tomatoes until combined. Divide evenly among plates and place scallops on top.


adapted from Tosca Reno’s Sauteed Scallops with Four-Herb Pesto and Quinoa