Wild Rice and Bacon Salad With Scallops

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is from one of my new cookbooks by Cookshelf - Rice and Risotto. I have not tried it, but the ingredients sound wonderful. Hope you agree and enjoy it!!! Cook time is the time it takes to cook the rice.

Ingredients Nutrition

Directions

  1. Cook the rice in the water, as directed on the package.
  2. Allow to cool slightly.
  3. Toast the nuts lightly in a skillet, for about 2 minutes.
  4. Let the nuts cool and chop coarsely.
  5. Heat a tablespoon of the oil in a pan.
  6. Stir in the bacon and cook, stirring occasionally, until crisp and brown.
  7. Drain bacon on paper towel.
  8. Remove some of the oil from the pan.
  9. Stir in the shallots, cooking for 3-4 minutes, until soft.
  10. Stir the toasted nuts, bacon and shallots into the rice.
  11. Add the walnut oil, vinegar, 1/2 of the chopped dill, salt and pepper to taste.
  12. Toss the ingredients to mix well and set aside.
  13. Brush a non-stick pan with the remaining oil.
  14. Heat until very hot.
  15. Add the scallops and cook for 1 minute on each side.
  16. Do not overcook.
  17. Divide the rice mixture evenly among 4 individual plates.
  18. Top with scallops.
  19. Sprinkle with remaining dill.
  20. Serve immediately with lemon or lime slices if desired.
Most Helpful

This is probably one of the BEST salads I have ever had. Great combination of ingredients. We especially love the walnuts, bacon and wild rice that goes perfectly ith the scallops. This elegant salad is perfect when you want to impress your guests. Thanks for sharing, Bobtail. It's a keeper for sure!!!

Merlot May 25, 2008

What a wonderful explosion of flavours, this was a great recipe which we all enjoyed! It was an easy recipe to follow and I had already cooked some wild rice whilst making another zaar recipe, so it all fitted in very well! I think the reason I decided on 4 instead of 5 stars, is the explosion of flavours......we all felt that it was just a little bit TOO busy, and there were too many flavours.....if I was to adjust it in the future, I think I would leave out the shallots or cut them down - the scallops were a bit overtaken by the "onion" flavour. Other than that, it was pure perfection, as it has lots of my favourite ingredients in it! Thanks Bobtail for posting a very elegant & tasty recipe....I'll make it again and try it out minus the shallots! FT:-)P.S. You should try it yourself, it is really VERY good!!

French Tart March 12, 2007