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Wild Rice And Scallop Salad

DIRECTIONS

To prepare the salad, combine the wild rice and broth in a medium-sized saucepan that has a lid, and bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer the rice for 35 minutes, checking after 25 minutes to see if the 1/4 cup of water is needed. When the rice is tender, remove the pan from the heat, and, if necessary, drain the rice. Set it aside to cool.
Rinse and drain the scallops. Sprinkle them with the lemon juice, salt, and pepper, and place them on a steamer rack over a small amount of boiling water. Cover the steamer, and steam the scallops for 5 minutes. Remove the rack from the heat, and let the scallops cool.
Combine the cooled rice and the cooled scallops in a large bowl with the rest of the salad ingredients.
To prepare the dressing, place the dressing ingredients in a small jar that has a tight-fitting lid, shaking the jar to combine the ingredients thoroughly.
Within a few hours of serving, pour the dressing over the salad, and toss the salad to mix the ingredients well.