Cognac scallops with lime rice

Yield: 4 Servings

Measure Ingredient
4 cups Cooked rice; may use more
Grated peel of 1 lime
¼ cup Fresh lime juice; divided
2 tablespoons Olive oil; divided
1 Red bell pepper; 1-in. strips
6 Green onions; diag.1-in pcs.
1 tablespoon Dry white wine
1 pounds Bay scallops
2 tablespoons Cognac
2 teaspoons Fresh tarragon; chopped
Salt and pepper; to taste

Make Lime Rice: In large rice steamer or double boiler, over hot water, heat rice. Add lime rind and 2 T. lime juice; stir; keep hot while preparing scallops. Cook Scallops: In large skillet heat 1 T. oil over medium heat; saute red peppers and green onions about 5 minutes, stirring occasionally. Add wine; cook 3 more minutes; remove to small bowl. Heat remaining tablespoon oil in same pan over medium-high heat; add scallops, Cognac, 2 T. lime juice and tarragon. Cook about 2 minutes, shaking pan.

Add red pepper-green onion mixture; cook 1 more minute. Salt and pepper to taste. Serve immediately with rice.

Posted to MC-Recipe Digest V1 #929 by Nancy Berry <nlberry@...> on Nov 28, 1997

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