Seared Scallops with Rice and Broccoli Recipe

Chop the broccoli into bite-sized pieces.
In a large non-stick skillet over medium heat, melt 1 Tbsp butter.
Add the garlic, cook and stir for a minute, until fragrant.
Pour in the rice, stir to coat with butter.
Add the broth and broccoli and cook about 20 minutes, stirring occasionally.
At the same time, heat the oil in non-stick skillet over medium heat, about 3 minutes.
Pat scallops very dry, and remove the tough side muscle. Grip the muscle with a paper towel if necessary.
Sprinkle both sides with salt, pepper, and flour, then add to the pan. Shake gently to prevent sticking.
After 2-3 minutes, flip each scallop over and cook another 2-3 minutes. Transfer to a paper towel lined plate.
Add 2 Tbsp of butter to the same skillet over medium heat and stir it while watching it closely. When it starts to look golden and foamy, remove from heat.
To the broccoli, sprinkle in the parmesan and stir until incorporated. Add salt and pepper to taste.
Divide the rice and broccoli onto two serving plates. Top each with the scallops.
Drizzle the butter over the scallops and rice on each plate, divided evenly.