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.

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.

In a small bowl, mix 1 tablespoon of black bean garlic sauce with 1 tablespoon of water. Stir to combine and set aside.

Ensure scallops are completely dry by patting them with a paper towel. Season both sides with salt and pepper. Set aside.

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.

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.

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.