Scallops & Shrimp over Herbed Rice with Mustard Dill Vinaigrette

For the vinaigrette: Pour ½ cup of the olive oil into a glass measuring cup or small bowl. Add the mustard, vinegar, lemon juice, lemon zest, garlic, shallot, half of the dill, half of the salt, and half of the pepper. Whisk together vigorously until the vinaigrette combines and thickens. Set aside.

For the rice: Stir the rice, chicken stock, and remaining half of the salt and pepper together in a medium saucepan. Bring the mixture to a boil, cover, reduce heat, and let it simmer, stirring occasionally, for 15-20 minutes or until all the liquid is absorbed. Remove the rice from the heat, let it stand for 5 minutes, and then stir in the parsley, remaining dill and ½ cup of the prepared vinaigrette.

For the seafood: Pat the shrimp and scallops dry with paper towels and season with salt and pepper to taste. Heat the butter and remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the scallops to the hot pan. Sear the first side for 3 minutes, flip, and cook for another 2 minutes on the other side. Remove the scallops from the pan with a slotted spoon and place on a plate.

Add the shrimp to the pan and cook the same way (sear the first side for 3 minutes, flip, and cook for another 2 minutes on the other side). Add the scallops and their juices back into the pan with the shrimp, pour in 1 tablespoon of the vinaigrette, and cook for just 1 minute longer to coat the seafood in the sauce.

To serve, place the rice on a plate, top with scallops and shrimp. Garnish with lemon slices and drizzle more vinaigrette on top, if desired.