Name: Pan-fried Scallops with Caramelised Red Onion and Wild Rice
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and pepper; 50 g butter; dash of rapeseed or vegetable oil; 250 g easy-cook long grain and wild rice; 1 heaped tbsp honey or brown sugar; 1 vegetable stock cube; a small handful of parsley, chopped; a good glug of rapeseed oil; 1 tbsp redcurrant jelly; 4 red onions, thinly sliced; 3 garlic cloves, finely chopped; 16 medium/large scallops, shucked; 2 tbsp balsamic vinegar; 150 g butter, sliced; 1 lemon, quartered

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Sweet scallops, sweet onions and wild rice to mop it all up - need we say more?

Ingredients

16 medium/large scallops, shucked
a good glug of rapeseed oil
150

Method

First make your caramelised red onion rice. Melt your butter and oil in a frying pan over a high heat, then lower the heat and add your garlic and onions. Fry them for at least 20 minutes until they are soft and caramelised. Turn up the heat and add your honey, balsamic vinegar, redcurrant jelly, and the crumbled vegetable stock cube. Season and cook for another ten minutes or until your onions

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Ingredients

Method

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