Pan-fried Scallops with Caramelised Red Onion and Wild Rice

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

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?


  • 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