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Basil Vinaigrette:
juice of 1/8 lemon
1 t. sherry vinegar
4 T. extra virgin olive oil
2 T. finely chopped fresh basil
1/8-1/4 t. salt pepper pinch of sugar

Wild Rice Salad:
3/4 c. cooked wild rice *
2 T. diced fresh tomatoes
1 t. finely chopped chives or green onions
basil vinaigrette to taste



Basil Vinaigrette
Put all ingredients in a bowl and mix vigorously with a wire whisk until well incorporated.
Wild Rice Salad
Mix all ingredients and taste for seasoning. 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
You will need the following ready:

6 oz. sea scallops (choose larger ones and ones labeled "dry pack" instead of the more common "soaked scallop". The dry pack scallops have a much shorter shelf life, but sauté much better, have a better texture, and are more flavorful.)
Extra virgin olive oil
Cucumber strands marinated briefly (1-2 minutes) in sherry vinegar, extra virgin olive oil, salt, and pepper
Grape tomatoes or small cherry tomatoes, halved
Mesclun green or baby lettuce tossed in same dressing as for cucumber
Place several spoonfuls of wild rice salad in the center of each plate. Be certain that the salad is not colder than room temperature.
Top with a small amount of cucumber strands.
Arrange the grape tomatoes and several baby lettuce leaves around the wild rice salad.
Season scallops with salt and pepper.
In a very hot sauté pan, sauté scallops in a small amount of olive oil until cooked through, but not dried out (about 3 minutes for large scallops). The scallops should brown nicely. (If the scallops are very large, they can be cut in half horizontally after sautéing.)
Arrange scallops on top of cucumber salad.
Garnish the top of the scallops with several strands of cucumber. Serve immediately.