Brown rice, wheatberries, couscous, scallops, black bean garlic sauce, toasted pine nuts, and fresh cilantro make this dish a knockout.
You ever have one of those nights where you don’t want takeout, but also… you don’t want to eat cereal for dinner again? That was me last spring, staring down the pantry like it had personally offended me. I had a half-used bag of brown rice, wheatberries I bought during a “health kick,” and couscous that had somehow survived three moves. The scallops? A lucky freezer find I’d forgotten I splurged on during a sale.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t have a plan. But I did have garlic. And that little jar of black bean garlic sauce that I swear has saved more dinners than I care to admit.
By the time I cobbled it together—layered grains, seared scallops, a little crispy edge from toasted pine nuts—I realized… this was kinda fancy. But also kinda soulful? It reminded me of the rice my mom used to make with leftover veggies and garlic butter, only now it had evolved into something… grown-up. Like, “wears-linen-pants-and-drinks-wine-on-a-Tuesday” grown-up.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Mixed Grain Pilaf with Seared Scallops Recipe?
Because it’s not just “another grain bowl.” This Mixed Grain Pilaf with Seared Scallops somehow manages to be comforting and elevated all at once. It’s full of texture: chewy wheatberries, nutty brown rice, fluffy couscous, crunchy pine nuts. And then—just when you think it’s playing it safe—BOOM, in comes the black bean garlic sauce, adding that deep, savory punch.
And the scallops? They’re the cherry on top. Buttery, golden-seared, and soft enough to make you question whether you’re actually in your own kitchen or some dreamy little bistro in the South of France (or at least pretending to be).
Ingredient Notes:
Let’s not overcomplicate things. Here’s the why behind what you’re using:
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Brown rice: Hearty, reliable, and plays well with others.
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Wheatberries: The dark horse. Chewy, slightly nutty, and adds a rustic bite.
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Couscous: Because you need one thing in life that’s done in 5 minutes.
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Avocado oil: Neutral flavor, high smoke point, makes your scallops sizzle just right.
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Onion, garlic, celery, carrot: The OG flavor base—like your cooking safety net.
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Green onion & cilantro: Brightness. Freshness. A little pop of color and zing.
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Black bean garlic sauce: This might not be in everyone’s pantry, but once it is, you won’t go back. Savory, funky, weirdly addictive.
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Pine nuts: Toasted golden gems. Add warmth and crunch.
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Scallops: The star. Sweet, silky, and not nearly as hard to cook as everyone says (trust me).
How To Make Mixed Grain Pilaf with Seared Scallops?
- Cook the grains
This part’s all about patience. Brown rice and wheatberries each get their own pot, their own simmer session. Treat them like moody artists—they need time. Couscous, meanwhile, is that friend who shows up early and doesn’t need attention. Just add hot water, cover, and let it puff itself into perfection. - Chop like you mean it
While those grains do their thing, you’re on chopping duty. Onion, garlic, celery, carrot, green onions, cilantro—yes, it’s a lot. Put on a playlist or a podcast. This is your zen moment. - Get saucy
Take a tablespoon of black bean garlic sauce and thin it out with a little water. This isn’t the time for measuring cups and stress—eyeball it. We’re not baking. - Scallop prep = dry & confident
Pat your scallops dry. Drier than your last Tinder date. If they’re even a little damp, you won’t get that gorgeous sear. Salt, pepper, done. - Time to bring it all together
In a large wok (or whatever big ol’ skillet you’ve got), sauté your aromatics in olive oil till they’re soft and fragrant. Then stir in the grains and carrots. Add your sauce, cilantro, and those golden pine nuts. Mix gently but thoroughly. Try not to eat it straight from the pan (no judgment if you do). - Scallop showdown
Now the moment of truth. Heat avocado oil in a pan until it’s hot enough to make a drop of water dance. Lay down each scallop like it’s a runway model—give them space. Sear 2–4 minutes without touching. Flip. Two more minutes. Done. Resist the urge to overthink it. - Assemble and admire
Spoon the pilaf onto plates. Crown with scallops. Maybe another sprinkle of cilantro if you’re feeling extra. Then stand back and admire the masterpiece you just created.
Storage Options:
Pilaf? Easy. Airtight container, 3–4 days in the fridge. Warm it up with a splash of broth or water so it doesn’t dry out. Scallops, though? Eat those day-of. Reheated scallops tend to lose their magic and get rubbery. And nobody wants sad seafood.
Variations and Substitutions:
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No wheatberries? Farro or barley can totally pinch-hit.
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Gluten-free? Use quinoa instead of couscous and wheatberries.
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No black bean garlic sauce? A little miso paste + soy sauce will get you 80% there.
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Don’t like scallops? Shrimp works. Or even crispy tofu if you’re plant-based.
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No pine nuts? Toasted cashews or almonds are a solid Plan B.
Want To Save This Recipe?
What to Serve with Mixed Grain Pilaf with Seared Scallops?
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A citrusy green salad with arugula and lemon vinaigrette
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Steamed asparagus or green beans with garlic
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Dry white wine—Sauv Blanc, Pinot Grigio, or even a cheeky sparkling
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Crusty bread with olive oil and balsamic, for mopping things up
Frequently Asked Questions:
Do I really need all three grains?
Nope! Use what you’ve got. Even just one or two still makes a delicious base.
Can I cook scallops ahead of time?
Technically? Yes. Should you? Not really. They lose their buttery softness if you reheat ’em. Trust me, I tried. It was… not great.
My scallops won’t brown. Help?
They’re probably too wet or the pan wasn’t hot enough. Don’t crowd the pan either. Let them breathe.
This Mixed Grain Pilaf with Seared Scallops isn’t about perfection. It’s about flavor. Texture. That warm, proud feeling when you realize you just cooked something restaurant-worthy in your own chaotic, cozy kitchen.
Try it. Mess it up a little. Make it your own.
And if you do, I’d love to hear about it. Bonus points if you paired it with wine and lit a candle for yourself. You earned it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mixed Grain Pilaf with Seared Scallops
Ingredients
For the Grain Pilaf:
- ½ cup brown rice
- ¾ cup water for rice
- Pinch of salt
- ¼ cup wheatberries
- ¾ cup water for wheatberries
- Pinch of salt
- ½ cup couscous
- ¾ cup water for couscous
- 1 teaspoon avocado oil
- Pinch of salt
- ½ onion finely chopped
- 3 cloves garlic minced
- 1 rib celery finely chopped
- 1 small carrot finely grated
- 3 green onions chopped
- ⅓ cup chopped fresh cilantro
- 1 tablespoon black bean garlic sauce mixed with 1 tablespoon water
- 1 tablespoon olive oil
- ¼ cup pine nuts toasted
For the Seared Scallops:
- 12 to 16 large scallops
- Salt and black pepper to taste
- 2 to 3 tablespoons avocado oil
Instructions
Prepare the Grains
- In three separate small saucepans, begin by cooking the brown rice and wheatberries. For each, bring ¾ cup water and a pinch of salt to a boil. Add the grains, cover, reduce the heat to low, and simmer for 20–30 minutes or until all the water has been absorbed and the grains are tender.
- For the couscous, bring ¾ cup water with a pinch of salt and 1 teaspoon of avocado oil to a boil. Once boiling, remove from heat, stir in the couscous, cover, and allow it to steam for 5–10 minutes. Fluff gently with a fork before using.
Chop and Prepare the Vegetables
- While the grains cook, finely chop the onion, garlic, celery, green onions, and cilantro. Grate the carrot. Set all vegetables aside until ready to use.
Prepare the Sauce
- In a small bowl, mix 1 tablespoon of black bean garlic sauce with 1 tablespoon of water. Stir to combine and set aside.
Pat and Season the Scallops
- Ensure scallops are completely dry by patting them with a paper towel. Season both sides with salt and pepper. Set aside.
Cook the Pilaf
- In a large wok or skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion, garlic, and celery for 3 to 4 minutes until fragrant and softened. Add in the cooked rice, couscous, wheatberries, and grated carrot. Stir to combine well. Then add the prepared black bean garlic sauce, fresh cilantro, and toasted pine nuts. Mix thoroughly to ensure all ingredients are incorporated. Reduce heat to low and keep warm.
Sear the Scallops
- In a separate large frying pan, heat 2 to 3 tablespoons of avocado oil over high heat. Carefully place each scallop into the pan, ensuring they are not crowded and have room to sear properly. Sear undisturbed for 2 to 4 minutes until the bottoms develop a deep golden crust and release easily. Flip and cook an additional 2 minutes on the second side.
Plate and Serve
- Spoon the warm mixed grain pilaf onto serving plates. Top each portion with several seared scallops. Garnish with additional chopped cilantro if desired. Serve immediately for best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
