Wild Rice, Scallop and Bacon Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 50 g (2 oz) wild rice
  • 150 mls (6


Cook the wild rice as explained above, and when it is cooked, stir in the shallot. Meanwhile grill or fry the bacon till crisp. Crumble it and stir, with the nuts, walnut oil and some chervil, into the rice. Add to taste salt, pepper, lemon juice or vinegar.

Grill the scallops or sear in a hot pan, just a minute or so on each side, and serve on top of the rice, with the rest of the cher