Domestic Diva's Seared Scallops With Roasted Summer Vegetable "Risotto"

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4 jumbo scallops

2 tbsp grapeseed oil

1 tbsp lemon juice

salt & pepper

1 cup short grain brown rice

2 cups water

3 tbsp olive oil

1 tbsp fresh basil, chopped

1 bell pepper or 2 baby bell peppers, seeded and chopped

1 bunch purple spring onions, purple parts sliced into rings

1/2 cup cherry tomatoes

1 cup eggplant, diced (I used 2 small Thai eggplants)

1 zucchini or other summer squash, chopped

3 thyme sprigs

2 garlic cloves, peeled

salt and pepper

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