Pesto Rice with Scallops and Arugula
INGREDIENTS
Pesto Rice with Scallops and Arugula
Serves 4 as main
2 c cooked brown rice
6 tbs pesto (recipe here if you need one)
2 tbs avocado oil (or pasture raised, raw butter)
16 scallops (4 each)
6 cloves garlic, roughly chopped
Salt and pepper to taste (pink himalayan is a favorite salt)
4 large handfuls of baby arugula
METHOD
Rinse the scallops and pat dry with a paper towel (this allows them to brown beautifully). Lay them on a cutting board or paper towel, and sprinkle with salt.
In a skillet, heat the avocado oil until it’s nice and hot - medium heat depending on the type of pan (cast iron works so well here). You can test the temperature by giving the pan a small flick of water - it should sizzle well (but not violently popping). Add the scallops, salt side down, leaving enough room between them that they don’t steam one another. Salt the tops (unless you went at it on the first side).
Add the garlic, somewhat evenly distributing it around the scallops.
Cook the scallops for about 2-3 minutes per side, depending on the size - careful not to over cook or they become tough. You can cut a scallop open to check that it’s done - it will be opaque.
Meanwhile, toss the rice and pesto together, and prepare your plates with a handful of arugula on each.
Once the scallops are done, top each plate with the scallops and garlic. Scallops are best eaten right away! Not that you needed convincing.
Xox