Wild Rice And Bacon Salad With Scallops Recipes

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UNWRAPPED BACON SCALLOPS



Unwrapped Bacon Scallops image

With a can't-beat combo of scallops and bacon, this entree transforms special occasion food into tasty, everyday fare. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1-1/2 cups chicken broth
1/2 pound thick-sliced bacon strips, chopped
1 medium onion, chopped
1 medium zucchini, chopped
1 garlic clove, minced
1 pound sea scallops
1 cup cherry tomatoes, halved
1/2 teaspoon seafood seasoning
1/2 teaspoon dried thyme
2 green onions, chopped

Steps:

  • In an ungreased 1-1/2-qt. microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings., Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.

Nutrition Facts : Calories 597 calories, Fat 35g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 1061mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

RUSTIC BACON-RICE SALAD



Rustic Bacon-Rice Salad image

Corn, bacon and peas lend their rustic flavors to this easy rice salad. Bonus: Just 10 minutes of prep, and it's ready to chill.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 6 servings.

Number Of Ingredients 6

4 cups cooked long-grain white rice
1 pkg. (10 oz.) frozen corn in butter sauce, thawed
1 pkg. (2.25 oz.) OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
1/2 cup frozen peas, thawed
4 green onions, sliced
1/3 cup KRAFT Classic CATALINA Dressing

Steps:

  • Combine ingredients.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

WILD RICE SALAD



Wild Rice Salad image

Easy to make and tastes wonderful. You can use either turkey or chicken. You can serve it plain, on salad greens, or in a pita. Very versatile. If in season, try substituting black cherries for the grapes.

Provided by GINNYKAE

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 9

1 (6 ounce) package wild rice
¾ cup light mayonnaise
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
2 cups cooked, cubed turkey meat
¼ cup diced green onion
1 cup seedless red grapes
6 ounces blanched slivered almonds

Steps:

  • Cook rice according to package directions. Remove from heat and set aside to cool.
  • In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
  • Before serving, sprinkle slivered almonds over the top of the salad.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 14.3 g, Cholesterol 22.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 1.7 g, Sodium 138.1 mg, Sugar 4.1 g

WARM SCALLOP BLT SALAD



Warm Scallop BLT Salad image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 slices thick-cut bacon
10 large dry untreated sea scallops (treated or frozen ones may also be used)
1 1/4 to 1 1/2 cups balsamic vinegar, mixed with 1 heaping tablespoon brown sugar
1 head Bibb or Boston lettuce, rinsed and spun dry
4 vine-ripened tomatoes, thinly sliced
1 baguette, cut into slices and toasted
Salt and freshly ground black pepper, plus crushed black pepper

Steps:

  • In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon.
  • Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction.
  • In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc.

WARM WILD RICE SALAD



Warm Wild Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 12

3 1/2 cups water
2 cups rice (1 cup long-grain brown rice and 1 cup wild rice)
3 tablespoons butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 red bell pepper
Salt and freshly ground black pepper
1/2 cup slivered almonds
3/4 cup frozen peas
1 1/4 teaspoons red pepper flakes
2 tablespoons freshly chopped parsley leaves

Steps:

  • Bring 3 1/2 cups of water to a boil in large saucepan. Add rice and reduce heat to medium. Cook until just tender about 35 to 40 minutes. Fluff with a fork when ready.
  • In a large skillet over medium heat, melt butter. Add onions, celery, carrots, peppers, salt and pepper. Saute until softened, about 5 minutes.
  • In a separate pan over medium-low heat, toast almonds. Stir occasionally until browned.
  • Add peas and red pepper flakes to the vegetables. Add rice to skillet. Mix together and allow to cook for a few minutes. Remove from pan. Add almonds and top with parsley.

COLD WILD RICE SALAD



Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories     Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

  • Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
  • While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
  • Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
  • Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
  • Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
  • Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

BACON WILD RICE BAKE



Bacon Wild Rice Bake image

This casserole is very special to me. I found the recipe when visiting a friend in Canada, and now my daughter send me wild rice from Wisconsin. I like to serve this with Cornish game hens.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12-14 servings.

Number Of Ingredients 7

2 cups uncooked wild rice
2 small green peppers, chopped
1 large onion, chopped
2 tablespoons butter
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
4 to 6 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 253mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

WILD RICE AND BACON SALAD WITH SCALLOPS



Wild Rice and Bacon Salad With Scallops image

This is from one of my new cookbooks by Cookshelf - Rice and Risotto. I have not tried it, but the ingredients sound wonderful. Hope you agree and enjoy it!!! Cook time is the time it takes to cook the rice.

Provided by Bobtail

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup wild rice
2 1/2 cups water (more if needed)
1/2 cup pecans or 1/2 cup walnuts
2 tablespoons vegetable oil
4 slices smoked bacon, diced
3 -4 shallots, finely chopped
1/3 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

Steps:

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

Nutrition Facts : Calories 569.2, Fat 38.8, SaturatedFat 4.6, Cholesterol 18.7, Sodium 242.7, Carbohydrate 36.2, Fiber 3.8, Sugar 1.8, Protein 15.6

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