Pan-seared Scallops with Whole Grain Rosemary Lemon-Spinach "Risotto" and Steamed Corn

THE STUFF

(Makes 2 servings)

1 tsp coconut oil

1 lb scallops (about 8 big ones)

1 cup of Trader Joe's whole grain Harvest Blend (you can use any whole grain of your choice)

1 cup water

1 cup baby spinach, finely chopped

1 tsp rosemary, finely chopped

The juice from 1/4 lemon

1 1/2 cups frozen corn

Salt and pepper to taste

THE METHOD:

1. Rinse scallops under cold water and pat dry. Usually they have the tiny muscle attached that connects them to their shell. Be sure to remove this, since it is chewy and not very edible. Sprinkle with salt and pepper to taste on each side and set aside.

2. Put on a pot of water to steam the frozen corn. I put the corn in a metal colander while steaming a bit of water in a pot underneath. While this boils, bring the 1 cup of water to a boil in a second smaller pot.

3. Once the water is boiling in the smaller pot, add whole grain blend (be sure to follow package instructions according to the specific whole grain you decide to use). Bring back to a boil then reduce to a summer and cover. Let cook 10 minutes.

4. While the whole grains cook, add frozen corn to steamer pot and let cook. Melt the coconut oil in a very hot and well-seasoned cast iron pan. Sear the scallops on each side for about 2-3 minutes. You don't want to move them because you want that crust to form nicely.

5. Once the whole grains are done cooking, add chopped spinach, lemon juice, chopped rosemary, and salt and pepper to taste.

6. Plate by putting the whole grain risotto on the plate and top with the cooked scallops. Arrange the steamed corn around each plate evenly.

Enjoy!