Sesame Scallops With Pistachio Brown Rice
The recipe details a delicious and wholesome "Sesame Scallops With Pistachio Brown Rice" It involves cooking brown rice and combining it with a flavorful dressing made from apple cider vinegar, honey, soy sauce, ginger, and dark sesame oil. The salad is further enriched with roasted red pepper, chopped pistachios, and sesame seeds, providing a variety of textures and tastes. The dish is then topped with large sea scallops seasoned with salt and pepper, seared in vegetable oil. The final assembly involves serving this flavorful scallop and rice mixture over a bed of packed romaine lettuce or radicchio. This recipe promises a well-balanced and nutritious salad with a combination of grains, seafood, and vibrant vegetables
Ingredients
- 3/4 cup brown rice
- 1 Tbsp apple cider vinegar
- 2 tsp honey
- 2 tsp soy
- 1 tsp ginger
- 1 1/2 tsp dark sesame oil
- 1 roasted red pepper chopped
- 1/3 cup pistachios chopped
- 2 tsp sesame seeds
- 12 large sea scallops
- salt and pepper to taste
- 1 Tbsp vegetable oil
- 2 cups romain lettuce or radicchio packed
Instructions
- Cook 3/4 cup brown rice according to package directions, omitting salt. Whisk 1 tbsp apple cider vinegar with 2 tsp honey, 2 tsp soy, 1tsp ginger and 1 1/2 tsp dark sesame oil in a large bowl. When rice is cooked, let cool about 5 min. Stir rice along with 1 chopped roasted red pepper into vinegar mixture until combined. Stir in 1/3 cup chopped pistachios.
- Toast 2 tsp sesame seeds in a large nonstick frying pan over medium-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 baby romaine or radicchio on 4 plates. Top with rice and scallops, then lastly, sprinkle with toasted sesame seeds.