Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- In a mixing or serving bowl, combine brown rice, pesto and tomatoes until combined. Divide evenly among plates and place scallops on top.
Notes
adapted from Tosca Reno’s Sauteed Scallops with Four-Herb Pesto and Quinoa