Italian Rice Salad

Ingredients

The salad:

• 1 pound tiny scallops (bay or calico)
• 5 cups cooked rice
• 1 pound shrimp, cooked, peeled and sliced in half lengthwise
• 2 tablespoons butter
• 1 ½ cups finely diced green pepper
• ¾ cup finely chopped red onion
• 1 to 1 ½ cups cooked quartered artichoke hearts
• ¼ cup capers
• ⅓ cup chopped fresh parsley
• ⅓ cup chopped fresh dill

The dressing:

• 10 tablespoons olive oil
• 6 or 7 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste
• 2 large cloves garlic, minced
• 2 tablespoons chopped fresh basil
• ½ teaspoon dried oregano
• 2 tablespoons minced parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    424 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 22 grams protein; 112 milligrams cholesterol; 429 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
2. Combine scallops with remaining salad ingredients in serving bowl.
3. Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
4. Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.

10 minutes