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!
Balanced Fork, Healthy Life 