Recipe

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• 1 cup wild rice
• 2 1/2 cups water ( more if needed)
• 1/2 cup pecans or 1/2 cup walnuts
• 2 tbsp vegetable oil
• 4 slices smoked bacon, diced
• 3 -4 shallots, finely chopped
• 1/3 cup walnut oil
• 2 -3 tbsp sherry wine or 2 -3 tbsp cider vinegar
• 2 tbsp chopped fresh dill
• 8 -12 large scallops , cut in half lengthwise
• salt
• pepper
• lemons or lime slice, optional

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