Wild Rice and Bacon Salad With Scallops Recipe

Name: Wild Rice and Bacon Salad With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice; 2 ½ cups water (more if needed); ½ cup pecans or ½ cup walnuts; 2 tablespoons vegetable oil; 4 slices smoked bacon, diced; 3 -4 shallots, finely chopped; ⅓ cup walnut oil; 2 -3 tablespoons sherry wine or 2 -3 tablespoons cider vinegar; 2 tablespoons chopped fresh dill; 8 -12 large scallops, cut in half lengthwise; salt; pepper; lemons or lime slice, optional

Servings: persons

1 cup wild rice
2 ½ cups water (more if needed)
½ cup pecans or ½ cup walnuts
2 tablespoons vegetable oil
4 slices smoked bacon, diced
3 -4 shallots, finely chopped
⅓ cup walnut oil
2 -3 tablespoons sherry wine or 2 -3 tablespoons cider vinegar
2 tablespoons chopped fresh dill
8 -12 large scallops, cut in half lengthwise
salt
pepper
lemons or lime slice, optional

1
Cook the rice in the water, as directed on the package.
2
Allow to cool slightly.
3
Toast the nuts lightly in a skillet, for about 2 minutes.
4
Let the nuts cool and chop coarsely.
5
Heat a tablespoon of the oil in a pan.
6
Stir in the bacon and cook, stirring occasionally, until crisp and brown.
7
Drain bacon on paper towel.
8
Remove some of the oil from the pan.
9
Stir in the shallots, cooking for 3-4 minutes, until soft.
10
Stir the toasted nuts, bacon and shallots into the rice.
11
Add the walnut oil, vinegar, 1/2 of the chopped dill, salt and pepper to taste.
12
Toss the ingredients to mix well and set aside.
13
Brush a non-stick pan with the remaining oil.
14
Heat until very hot.
15
Add the scallops and cook for 1 minute on each side.
16
Do not overcook.
17
Divide the rice mixture evenly among 4 individual plates.
18
Top with scallops.
19
Sprinkle with remaining dill.
20
Serve immediately with lemon or lime slices if desired.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup wild rice, 2 ½ cups water (more if needed), ½ cup pecans or ½ cup walnuts, 2 tablespoons vegetable oil, and more.

Yes, Wild Rice and Bacon Salad With Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Rice and Bacon Salad With Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions