Wild Rice and Bacon Salad with Scallops
Elevate your salad game with this irresistible Wild Rice and Bacon Salad with Scallops! Packed with earthy wild rice, crispy crumbled bacon, and perfectly seared scallops, this dish is brimming with texture and flavor. Bright cherry tomatoes, fresh baby spinach, and thinly sliced red onion add a vibrant freshness, while the tangy lemon-Dijon vinaigrette ties everything together beautifully. Ideal as a sophisticated lunch or light dinner, this salad delivers satisfying protein and bold, smoky flavors in every bite. Ready in just an hour and serving four, it’s the perfect balance of indulgence and wholesome goodness for your next meal.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 6 slices bacon
- 12 pieces large scallops
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1.5 cups cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 tablespoons olive oil for dressing
Instructions
Rinse the wild rice in cold water. Place it in a medium saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes or until the rice is tender. Drain any excess water and set aside to cool.
While the rice is cooking, fry the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels. Once cool, crumble it into small pieces.
Wipe out the skillet and heat 1 tablespoon of olive oil over medium-high heat. Pat the scallops dry with a paper towel, then season them with salt and black pepper. Sear the scallops for 2-3 minutes per side until they are golden brown and cooked through. Remove from the skillet and set aside.
In a large mixing bowl, combine the cooled wild rice, crumbled bacon, baby spinach, cherry tomatoes, and red onion.
In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, and 3 tablespoons of olive oil. Season with a pinch of salt and black pepper to taste.
Pour the dressing over the salad and toss to combine.
To serve, divide the salad evenly among 4 plates. Top each plate with 3 seared scallops. Serve immediately and enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
