1 hr. 10 min.
Preheat oven to 400 F. Follow the directions on your rice to create 2 servings. Remove cloves of garlic, enclose in foil and drizzle with olive oil. Bake for 40-50 minutes.
While your garlic roasts and your rice simmers, slice a medium onion. Add 2 tbsp. of butter to a frying pan and cook onions until they’re a dark brown. Remove from pan.
Peel the rind away from your Brie until you have 2 tbsp. worth of soft cheese. You’ll be adding this to your rice.
Finely chop parsley until you have 2 tbsp. Set aside. Remove your garlic from the oven if it’s been in for 40-50 minutes.
Add cooked red onions (with any butter that was in the pan) to a food processor with garlic. Add 1 tbsp. of whisky, a sprinkle of salt and pepper and puree until smooth.
If your rice is done, remove from the simmer and add 2 tbsp. of brie, parsley and roasted garlic sauce. Mix until your rice is nice and creamy. Place a lid on your rice to keep it warm.
Melt a tbsp. of butter in a saucepan (or the microwave) and add ⅛ of a tsp. of sage spice to the butter. Give it a nice stir and set it beside the oven with a half a lemon and scallops.
Heat a sauté pan on high for 30 seconds, once very hot, pour in butter and sage, and place scallops on top with at least an inch between them. Sear for 3 minutes on each side.
Squeeze lemon into the pan, allow it to dissolve and serve scallops on rice.