Mix dressing, mustard, lemon zest, juice and pepper until blended. Reserve half the dressing mixture for later use. Pour remaining dressing mixture over scallops in shallow dish; turn to evenly coat both sides of scallops.
Refrigerate 30 min. to marinate. After about 15 min., prepare rice as directed on package, stirring in reserved dressing mixture before the final standing time.
Heat grill to medium heat. Remove scallops from marinade; discard marinade. Thread 3 scallops onto 2 parallel skewers placed about 1/2 inch apart. Repeat with remaining scallops.
Grill scallops 3 to 4 min. on each side or until opaque and lightly browned on both sides.
Stir nuts and 2 Tbsp. parsley into rice; spoon rice onto platter. Top with scallops and remaining parsley.
Prepare using lime zest and juice.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.