Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

• 1 cup uncooked black rice (yes, if you only have white you can use it)
• 2 cups low sodium vegetable broth
• 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

• zest and juice of 1 lime
• 3 tablespoon mirin
• 3 tablespoon tamari
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon XYLA

Scallops:

• the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
• salt and pepper
• 3 tablespoon tamari
• 2 tablespoons olive oil
• 1/2 teaspoon XYLA

Instructions

1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
2. Plate bok choy and radishes, add orange chicken to serving dish.
3. I would serve this dish with rice.

Scallops:

• Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
• Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
• Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
• Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.