Orange-Sesame Rice with Seared Sea Scallops

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By Micki Brown

CategoryMain Dish

Yields4 Servings

¼ cup fresh orange juice

2 tsp fresh ginger, grated

2 tsp fresh orange zest

¼ tsp cayenne pepper, divided

2 large carrots, julienned or cut in long thin strips

1 lb sea scallops

⅛ tsp sea salt

1 tbsp coconut oil

3 scallions, sliced

1 tbsp sesame oil

2 tbsp all natural creamy peanut butter

2 tbsp aminos or soy sauce

2 cups cooked brown rice, warm

In a large bowl, combine orange juice, aminos, peanut butter, sesame oil, ginger, orange zest, 1/8 tsp cayenne pepper

Add the rice, carrots, and the white parts of the sliced scallions.

Heat the coconut oil in a large skillet over medium high heat

Season the scallops with the sea salt and 1/8 tsp cayenne pepper

Place the scallops in the skillet making sure they don’t touch each other (may have to cook them in 2 batches). Cook 3-4 minutes on each side or until they are beginning to brown and are opaque in the center.

Place the rice mixture on 4 plates, top with the scallops, and sprinkle with the green scallion slices.

Serve and enjoy!

Ingredients