OLYS Carapelli
Recipes
HOME PAGE
Characteristics
Recipes
News and Events
Where to find Olys
Contact us!
Oil from Cereal and Fruit

- FISH DISHES - All Recipes

Wholegrain rice and scallop salad

INGREDIENTS:

1 stick of celery,
1 courgette,
2 tomatoes,
1 onion,
100 g scallops (frozen),
100 g wholegrain rice (already cooked).

For the dressing:
6 dessertspoonfuls Olys - oil from cereal and fruit,
4 dessertspoonfuls Carapelli vinegar,
1 teaspoonful salt,
2 cloves of garlic,
2 dl meat stock,
salt,
pepper,
a few leaves of red radicchio,
1 tray of cress,
cedrina.
 

PREPARATION:

Wash the celery and cut into thin slices; do the same with the courgette after having washed it and cut in half lengthwise. Cut the tomatoes into pieces after peeling and removing the seeds; chop the onion. Rinse the scallops under running water, scald in slightly salted water, drain and put in a salad bowl together with the rice and the other ingredients.
Mix gently. Then prepare the dressing by mixing oil, vinegar, meat stock, garlic cloves (ground with a pinch of salt), salt and pepper. Dress and leave to chill in the fridge for at least an hour.
Serve the salad garnished with cress and cedrina, on top of a bed of red radicchio leaves.