Cognac scallops with lime rice
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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