Seared Scallops and Shrimp in a Nest of Pea Shoots and Carrots with Cilantro-Lime Vinaigrette

Ingredients

For the Shellfish and Vegetables
¼ lb sea scallops, rinsed and patted dry
¼ lb shrimp, raw, deveined, peeled, and patted dry
1 large carrot, peeled into long strips
1 c. pea shoots, rinsed (Make sure you wash these well, unless using local/organic)
1 tbsp extra virgin olive oil
Salt, pepper

For the Vinaigrette, whisk together the following:
2 tbsp extra virgin olive oil
Juice of ½ lime
¼ c. finely-chopped cilantro
Pinch of salt, pepper
Pinch of red pepper flakes, to taste
Dash of sesame oil, to taste
1 tbsp of sesame seeds

Directions:

1. Cook the brown rice as directed, if using.
2. Use a vegetable peeler to strip the carrot into long, thin strips. Combine the peeled carrots and pea shoots and set on the plate, forming a “nest.” Sprinkle with a little salt and pepper, if desired.
3. Make the vinaigrette and set aside.
4. Once the rice is finished cooking, preheat a nonstick pan over medium-high heat for about a minute. Pat the shellfish dry and sprinkle salt and pepper on both sides. When the pan is preheated, add 1 tablespoon of olive oil and swirl in the pan. Then carefully set the shellfish in. Watch them closely, taking care not to overcook—the scallops, depending upon their size, need only a minute to a minute and a half per side. Cook the shrimp until curled and pink, taking care not to overcook them, as well.
5. Immediately remove the shrimp and scallops to the nest of pea shoots and carrots. The heat will par-cook the vegetables, leaving them wilted but still crunchy. Drizzle with the vinaigrette, then garnish with the sesame seeds and, if desired, a little extra drizzle of sesame or extra virgin olive oil. Serve with the rice and a garnish of lime wedges.