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Creamy scallop and rice salad Directions
750g scallops Â½ cup dry white wine 1 cup water 1 onion, finely chopped Â½ cup wild rice Â½ cup brown rice 1 cup watercress leaves 4 green shallots, chopped 2 tablespoons chopped parsley Dressing â��cup sour cream 2 tablespoon mayonnaise 2 tablespoons French dressing
Trim scallops. Combine wine, water and onion in pan, bring to the boil, boil 2 minutes, add scallops to pan. Return water to the boil, remove from heat (scallops will finish cooking while cooling); drain when cold.
Add wild and brown rice gradually to large pan of rapidly boiling water, 30 minutes or until rice is just tender; drain, cool. Combine scallops, rice watercress and shallots, top with Dressing; sprinkle with parsley.
Dressing: Combine all ingredients well.