Cook the black rice with 2 cups of water.

Meanwhile, make a dressing with half of the lemon juice and the olive oil. Dice the shallots fine and the mushrooms in 1/2" pieces. Sautee the mushrooms well and soften the shallots. Move to the bowl along with the spinach.

When the rice is cooked, sear the scallops well. Remove and then toss the salad in the hot pan, just enough to not wilt the spinach.

Plate by scooping 1/4 of the rice, with the salad mixture, topped with 5 scallops. Garnish with some lemon zest.