Grilled Scallops

Ingredients

• 2 Tbsp grey poupon dijon mustard 
• 2 cups brown rice instant uncooked
• 6 servings lemon-pepper rice 
• 2 Tbsp lemon zest 
• 3 Tbsp parsley italian divided chopped
• 0.5 tsp freshly cracked pepper black
• 1 lb sea scallops 
• 0.5 cup tuscan house dressing italian kraft
• 0.5 cup planters slivered almonds toasted

Equipment

• grill
• skewers

Directions

1. Mix dressing, mustard, lemon zest, juice and pepper until blended. Reserve half the dressing mixture for later use.
2. Pour remaining dressing mixture over scallops in shallow dish; turn to evenly coat both sides of scallops.
3. Refrigerate 30 min. to marinate. After about 15 min., prepare rice as directed on package, stirring in reserved dressing mixture before the final standing time.
4. Heat grill to medium heat.
5. Remove scallops from marinade; discard marinade. Thread 3 scallops onto 2 parallel skewers placed about 1/2 inch apart. Repeat with remaining scallops.
6. Grill scallops 3 to 4 min. on each side or until opaque and lightly browned on both sides.
7. Stir nuts and 2 Tbsp. parsley into rice; spoon rice onto platter. Top with scallops and remaining parsley.