Seared Scallop in a Fire-Roasted Chipotle Sauce with Mexican Rice and “Bouquet” of Zucchini

I used this sauce, this technique for the zucchini, seared the scallops in this fashion, and made Rick Bayless’ Mexican rice but with a rice cooker. In my rice cooker I used 1.5 cups rice and 2 cups of broth.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.