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Brown Rice Pesto with Scallops

Whitney Carlson
  • minutes
  • Serves 3

INGREDIENTS

1 lb

Scallops, large wild

1 cup

Basil, fresh loosely packed

1 cup

Cherry or grape tomatoes

2 cloves

Garlic

1/2 cup

Green onions

1

Lemon, Juice of

1 cup

Tarragon, loosely packed

1 cup

Brown rice

1 tsp

sea salt

1/4 tsp

Black pepper, coarse ground

1/4 cup

Olive oil, extra virgin

2 1/4 cups

Water