Warm Scallop Rice Salad
|White of leek||1⁄4 Cup (4 tbs), thoroughly washed and sliced|
|Red bell pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Whole grain brown rice||2 Ounce (In Cooked Fast Cooking)|
|Scallops||5 Ounce, cut into quarters (Bay Or Sea)|
|Lemon juice||1 Tablespoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Red wine vinegar||1 1⁄2 Teaspoon|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Hot sauce||2 Drop|
1.Take a 1 quart microwavable casserole and add in pepper, garlic, leek and microwave covered at high 100% for 2 minutes. Leek would get tender by then.
2.Add in rice and about 3/4 cup water.
3. Stir well and microwave uncovered for 5 minutes at High 100%. Stir half way through the cooking.
4. Microwave covered for 3 minutes at medium 50%.
5.Let stand for 1 minute until scallops get cooked and turn opaque.
6. Now, add in the remaining ingredients and mix well.
Serve over mixed salad greens.