Pan-fried Scallops with Caramelised Red Onion and Wild Rice

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

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