Wild Rice And Scallop Salad

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You can keep cooked pasta for up to 5 days or freeze it up to 2 months in a moisture-proof container.

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It's "rice gone wild" with a scallop salad on the side!

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Serves: 2 as an appetizer

Prep Time: 60 min

Calories: 252

Servings: 2

Basil Vinaigrette:

Juice of 1/4 lemon
1 t. red wine vinegar
2 T. extra virgin olive oil
2 T. finely chopped fresh basil
1/8 t. salt
Ground black pepper to taste

Put all ingredients in a bowl and mix vigorously with a wire whisk until well incorporated.

Wild Rice Salad:

3/4 c. cooked wild rice *
3 T. diced fresh tomatoes
1/3 cup julienned cucumber
1 t. finely chopped chives or green onions
Basil vinaigrette to taste

Mix all ingredients. The salad is best if prepared 1 day in advance and left to marinate in the refrigerator.

* To cook wild rice, simmer 1 part wild rice in 3 parts lightly seasoned water or stock until the grains start to "open slightly" and become tender (about 45 minutes).

Final Assembly:

1 Belgian endive
4 oz. large sea scallops
Pan spray
1/3 cup grape tomatoes, halved

1. Separate the endives spears and arrange on 2 plates.

2. Place several spoonfuls of wild rice salad in the center of each plate on top of the endive spears. Be certain that the salad is not colder than room temperature. Arrange the grape tomatoes around the wild rice salad.

3. Season scallops with salt and pepper. Spray with pan spray. Grill scallops for only a couple of minutes on each side or until they are just hot in the center. Arrange scallops on top of wild rice salad. Serve immediately.

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