Sautéed Scallops with Rice Pilaf and Asparagus

[John McLaughlin]

Last night dinner was sautéed Scallops with Rice Pilaf and asparagus. The scallops were dusted in flour with rosemary sea salt and sautéed in rosemary infused olive oil. The rice pilaf had onions, garlic and chopped jalapeños. I used 2 cups of arborio rice and added 3 1/2 cups of boiling chicken stock. I baked in the oven for about 12 minutes at 350 degrees. The asparagus was also sautéed in rosemary infused olive oil with rosemary sea salt..