Seared Scallops Served Over Short-Grain Brown Rice, Gaucamole and Greens

Scallops are low in fat, super high in protein and B12 and a great source of Omega-3 Fatty Acids. You will want to eat this with a knife and fork to scoop up all this yummy goodness!

Gaucamole

2 ripe avocado

4 tbsp diced tomatoes

2 tbsp diced green onion

pinch of cumin

garlic clove minced

2 tsp lime juice

In a bowl mash this all up!

To Cook Scallops

Purchase wild scallops if possible, 2 bags if they are smaller or 12 large if you can get them.

Heat a little Grapeseed oil over medium heat and cook until lightly brown, about 2 minutes per side.

To Cook Rice

I LOVE Lundberg short-grain bwon rice, available at all health food stores or in your natural health section. Follow directions on the bag, it will take you about 45-50 minutes depeding on the texture you prefer of your rice. I often make this while we are getting ready in the morning or at some point in the day when I am doing errands around the house. Once it has come to a boil you simply reduce the heat, set the timer and come back later! You can also substitute quinoa or kamut orzo.

To Serve

Just before everything is complete I steam up either spinach, chard or kale (sometimes a combo of all three). I then start with a small portion of rice, then pile high the greens, then the scallops, the gaucamole and finish off by garnishing with some fresh basil, parsely or cilantro and VOILA a dish worth serving to those around you and definitely one to enjoy a nice glass of vino with.

ENJOY XO