Scallops with Garlicky Black-Eyed Peas

Main

Ready in 60 minutes. Serves 6.

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Ingredients

Ingredients
1 cup (250 mL)	PC^® Organics Black-Eyed Peas
1 cup (250 mL)	PC^® Organics Long Grain Brown Rice
2 tbsp (25 mL)	PC^® Splendido Extra Virgin Olive Oil - Cold Pressed
1 bag (400 g)	PC^® Blue Menu^® Wild Nova Scotian Sea Scallops
Half	Sweet red pepper, finely diced
1/4 cup (50 mL)	Dry white wine
3 tbsp (45 mL)	Fresh lemon juice
1 tbsp (15 mL)	PC^® Blue Menu^® Seasoning Blend - Roasted Garlic
1/4 cup (50 mL)	Chopped fresh parsley
1 tbsp (15 mL)	PC^®Balsamic Vinegar of Modena - Four Leaf

Step 1
Place black-eyed peas in saucepan. Cover with 3 cups (750 mL) cold water. Bring to boil. Reduce heat to medium-low; cook uncovered for 1 hour or until tender.
Step 2
Meanwhile, cook rice: In saucepan, combine rice and 2 cups (500 mL) water. Bring to a boil. Reduce heat to medium. Cook uncovered until liquid is almost absorbed, about 15 minutes. Cover, reduce heat to low and cook for 20 minutes or until very tender.
Step 3
Drain cooked black-eyed peas, rinse under cold running water and set aside.
Step 4
In large frying pan, heat oil over high heat. Add scallops; cook for 1 minute per side or until slightly coloured. Add peppers; cook 30 seconds. Add wine, lemon juice and seasoning. Bring to a boil, reduce heat to medium and cook uncovered for 5 minutes oruntil liquid is slightly reduced and scallops are cooked through. Stir in black-eyed peas and parsley.
Step 5
Divide rice among six plates. Top each mound of rice with 1 cup (250 mL) of scallop-pea mixture. Drizzle each serving with 1/2 tsp (2 mL) balsamic vinegar.

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