Andi's Apple Scallops with Apple Pistachio Brown Rice

Andi's Apple Scallops with Apple Pistachio Brown Rice
Serves 2
3/4 pound large sea scallops
1 Tbsp Dijon mustard

1 tsp ginger

1 Tbsp balsamic vinegar

1/2 cup apple cider

2 Tbsp agave nectar

1 Tbsp butter
olive oil
1 package Sucess Brown Rice

1/2 Granny Smith apple, diced with skin on

1/3 cup pistachios

1 Tbsp butter

1 Tbsp parsley
Whisk together mustard, ginger, balsamic, agave, and apple cider in small bowl, set aside.
Boil and drain rice.

In same pan used to boil rice, put butter and allow to melt. Add diced apples, pistachios, and parsley, and warm through over low heat. Add cooked rice and stir well to combine. Cover and set aside.
Rinse scallops, and pat dry. Season with sea salt and fresh pepper.
In large saute pan, place 1 Tbsp olive oil, and 1 Tbsp butter. Heat over medium high heat. Place scallops in pan, and cook for 1-2 minutes over high heat, or until golden brown crust forms on one side. Flip and repeat.Remove cooked scallops to small bowl. Add sauce mixture to pan over medium heat, and whisk, bringing up any brown bits. Sauce will thicken quickly. Return scallops to sauce, turn over to coat.
Plate 6 scallops on each plate, spoon sauce over. Serve rice on the side of scallops.

For color, I served this with grape tomatoes and bocconcini (mozzarella balls)

1 ounce scallops has 15 mg of cholesterol, 74 mg sodium, 0 carbs, fiber, or sugar, and 5 grams of protein.It's a good source of Vit B12, Calcium, Iron, Potassium, Zinc, and Copper.

1 small apple has 17 net grams of carb, 1 mg sodium, 0 fat or cholesterol. It's a good source of fiber and vitamin C.

1 ounce of pistachios has 12 g of fat, 0 mg of cholesterol, 5 net grams of carbs, 2 g of sugar.

1 ounce of brown rice has 0 g fat, 0 mg cholesterol, 5 net grams of carbs, 0 gram of sugar.