Mixed Grain Pilaf with Scallops

We stand accused of cooking a lot scallops. Guilty as charged, Your Honor! What can I say, scallops are an incredibly versatile source of lean protein, and keep well in the freezer. Perfect for a weeknight meal, this fresh pilaf is an excellent way to mix new grains into your diet. Tired of choosing between rice and potatoes? Let this unique blend of couscous, wheatberries, and wild rice show you that grains can take center-stage on your plate!

Although this dish starts with cooking three grains separately, there's hardly any work. Everything can be done up to a day in advance, and a store-bought black bean garlic sauce is an excellent way to add tons of flavor without changing most dish's style. It's salty and smoky with a hint of funky fermentedness that accents the bright cilantro beautifully.

Serves 4

INGREDIENTS:

• 12-16 large scallops
• salt and pepper
• 2-3 Tbsp avocado oil (or extra virgin olive oil is okay)

• 1/2 cup wild or brown rice
• 3/4 cup water
• pinch salt

• 1/4 cup wheat berries
• 3/4 cup water
• pinch salt

• 1/2 cup couscous
• 3/4 cup water
• 1 tsp avocado oil
• pinch salt

• 1 Tbsp Olive oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 1 ribs celery finely chopped
• 1 small carrot, finely grated
• 1-2 Tbsp Black bean sauce mixed with 1 Tbsp water
• 3 green onions sliced
• 1/3 cup chopped fresh cilantro
• Small handful pine nuts, toasted

DIRECTIONS:

1. Place the wild rice, water, and pinch of salt in a small pan. Bring to a boil. Cover and reduce to simmer over relatively low heat 20-30 minutes or until the water is absorbed. Do the same for the wheatberries.
2. For the couscous, bring the water, salt and oil to a boil. Turn off the heat. Add cous cous. Cover tightly and let sit for 5-10 minutes. Remove lid and fluff with fork.
3. It's ok if the grains cool. They will be tossed in a hot pan later.
4. Meanwhile, prepare rest of ingredients (slicing green onions, chopping onions, garlic, etc...)
5. Pat scallops dry. Season with salt and pepper. Set aside.
6. In large wok or pot, heat 1 Tbsp oil over medium heat. Add onion, garlic and celery and quickly saute 3-4 minutes until softened. Stir in rice, cous cous, wheat berries and carrot.
7. Add black bean garlic sauce (mixed with water). Toss. Taste. Add more if necessary. It can be a powerful flavor, so I always start with a little.
8. Toss in cilantro and pine nuts. Keep warm.
9. Heat 2-3 Tbsp oil in a large frying pan over high heat.
10. Add scallops one at a time, swirling each to coat the bottom in oil.
11. Allow to cook until the bottom is golden, roughly 2-4 minutes or until it can be easily flipped.
12. Flip and cook other side 2 minutes.
13. Plate pilaf, top with scallops and garnish with additional cilantro if desired.