Wild Rice, Scallop and Bacon Salad

Name: Wild Rice, Scallop and Bacon Salad
Ingredients: salt; sprigs of chervil, chopped, with some left whole for garnish; lemon juice, sherry vinegar or cider vinegar; lemon juice, sherry vinegar or cider vinegar; freshly ground black pepper; lemon juice, sherry vinegar or cider vinegar; 6 scallops; 50 g (2 oz) wild rice; 1 shallot, peeled and finely diced; 150 mls (6 oz) water; 50 g (2 oz) pecans or walnuts, roughly chopped; 4 rashers smoked streaky bacon, rind removed; 2-3 tablespoons walnut oil; 50 g (2 oz) pecans or walnuts, roughly chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

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

Main course
Gluten-free

Method

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