Seared Scallops over Black Rice

For a meal with loads of protein and fiber, try seared scallops over black rice with chick peas and arugula:

Cook black rice according to package directions.

In a stir fry pan, add some olive oil and put on heat to medium.

Add scallops (about 3-4 per person) to pan, and sprinkle some salt, pepper, thyme, and lemon juice.

Cook the scallops about 3-4 minutes on each side, until cooked through. Remove the scallops, and make a sauce in the scallop pan by adding some white wine vinegar, more lemon juice, and dijon mustard.  Keep on low heat and simmer a few minutes to thicken sauce.

When sauce is a little syrupy, turn off heat.

On a plate, add one serving of black rice, a few scallops, some drained chick peas, and a handful of arugula.  Pour sauce over the scallops and enjoy!

Happy Allergy Free Eating!

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