In a small saucepan, combine the brown rice, 3/4 c water, and a pinch of salt. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 20 to 30 minutes, or until the water is absorbed and the rice is tender.

In a separate small saucepan, combine the wheatberries, 3/4 c water, and a pinch of salt. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 to 30 minutes, or until the water is absorbed and the wheatberries are tender but still slightly chewy.

In another small saucepan, combine 3/4 c water, 1 tsp avocado oil, and a pinch of salt. Bring to a boil, then remove from the heat. Stir in the couscous, cover, and let stand for 5 to 10 minutes. Remove the lid and fluff the couscous with a fork.

While the grains are cooking, finely chop the onion, garlic, celery, green onions, and cilantro. Finely grate the carrot and set all prepared vegetables and herbs aside.

In a small bowl, combine the black bean garlic sauce with 1 tbsp water. Stir until smooth and set aside.

Pat the scallops thoroughly dry with paper towels. Season both sides with salt and black pepper. Set aside while the pilaf is assembled.

In a large wok or skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, and chopped celery. Sauté for 3 to 4 minutes, or until the vegetables are softened and fragrant.

Add the cooked brown rice, cooked wheatberries, prepared couscous, and grated carrot to the wok. Stir gently until the grains and vegetables are evenly combined.

Add the prepared black bean garlic sauce, chopped cilantro, and toasted pine nuts. Toss until evenly distributed. Keep the pilaf warm while the scallops are cooked.

In a large frying pan, heat 2 to 3 tbsp avocado oil over high heat until the oil is hot and shimmering.

Add the scallops to the hot pan one at a time, leaving space between each scallop. Gently swirl each scallop in the oil as it is placed in the pan. Cook for 2 to 4 minutes, or until the bottom is golden brown and the scallop releases easily from the pan.

Turn the scallops and cook the second side for about 2 minutes, or until the scallops are opaque and cooked through. Avoid overcooking to maintain a tender texture.

Spoon the mixed grain pilaf onto serving plates. Arrange the seared scallops over the pilaf and garnish with additional chopped cilantro, if desired. Serve immediately.