Spicy Scallops with Spring Rice

I went through a phase years ago where I think I could have lived off rice and peas, or should I say peas with rice. I think my oldest is going through that phase and she loves rice and peas. I can’t blame her it is so simple and delicious. With the girls playing a lot of soccer and my husband running we need to add in more carb nights and rice is a simple go to so when she requests peas and rice I usually make it. Adding in green onions or other seasonings and lemon or lime zest freshen it up. While this is great solo topping it with some spicy scallops is a great option when we want to dress it up or add protein. When we aren’t feeling like seafood or when enjoying leftovers for breakfast it is great topped with eggs! Simple, quick, and delicious however you make it!

Spicy Scallops and Spring Rice
Makes 4 servings
1c long grain brown rice
1 lemon or lime, zested (I prefer lime with scallops, lemon alone or with eggs)
1-2c peas, thawed if frozen
4 green onions, chopped
16 large scallops (used Sizzlefish Scallops) or 8 eggs, optional
2 tsp butter or ghee
2 tsp extra virgin olive oil
1/2-1 tsp cayenne pepper
1/2-1 tsp sea salt, plus more to taste

Bring water to a boil and cook rice per package instructions, adding in zest of one lemon or lime and 1/2 teaspoon of sea salt. In the meantime rinse and dry scallops on a paper towel if making and season with sea salt and cayenne pepper. As soon as the rice is done cooking fluff and add in peas and green onion. Keeping the rice covered heat oil and butter in a skillet, I like to use cast iron, over medium-high heat. When oil/butter is hot, when a drop of water spatters, add scallops. Cook for 3 minutes on each side, or until there is a golden sear and scallops release from the pan. If making eggs make as desired. Plate rice and top with scallops or eggs. If enjoying rice and peas only add butter or oil and season as desired. Enjoy!

Leftovers? Top it with eggs for breakfast!