Grilled Steak and Scallop Rice Bowl

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 12 large sea scallops, patted dry
• 1 cup long-grain white rice
• 1 3/4 cups water
• 2 tbsp olive oil
• 1/4 cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp chopped chives
• 1 sprig fresh thyme
• 1 lime, cut into wedges

Instructions

1. Cook the rice: Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the rice mixture: In a large bowl, combine the cooked rice with olive oil, toasted almonds, chopped parsley, lemon zest, black pepper, and sea salt. Mix well and divide into two mounds in the glass container.
3. Sear the scallops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to the hot skillet and sear for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
4. Cook the steak: In the same skillet, add another tablespoon of oil if needed. Add the steak cubes and cook for 3-4 minutes, stirring occasionally, until browned and cooked to desired doneness. Season with salt and pepper.
5. Assemble the bowl: Add the cooked steak and seared scallops to the container with the rice. Garnish with chopped chives, a sprig of fresh thyme, and a lime wedge.
6. Serve immediately or store in the refrigerator for up to 3 days.