Yield: 6 Servings
|1 \N||Fresh lime|
|3 tablespoons||Unsalted butter|
|1 pounds||Fresh sea scallops|
|¼ cup||Finely chopped fresh shallots|
|1½ cup||Sliced fresh mushrooms|
|2 tablespoons||Finely chopped fresh coriander|
|¾ cup||Medium-dry white wine|
|\N \N||Salt & white pepper|
|½ teaspoon||Granulated garlic|
|1 tablespoon||Olive oil|
|1 cup||Wild rice blend|
WILD & WHITE RICE
JULIENNE OF CARROTS
Cut lime in ½. Slice 1 half paper thin, reserve; squeeze juice of other ½ into a bowl. Add butter in pats, mash until thoroughly mixed. Dust scallops lightly w/ flour,shake off excess. Heat lime butter in med. saute pan on high heat. When hot, add shallots, saute until translucent. Add scallops a few at a time( to keep heat constant), brown quickly to light golden color. Add mushrooms & pinch of chopped coriander. Reduce heat, simmer for 4-5 minutes. Remove scallops & mushrooms to a heated plate, keep warm. Deglaze pan w/ white wine; allow liquid to boil until reduced by half, forming a very light, thin sauce. Season to taste w/ salt & white pepper. Add sliced lime & remaining chopped coriander just before serving.
Cook only until heated. Pour sauce over scallops, serve w/ Mixed Wild & White Rice and Julienne of carrot. Add salt, garlic, and olive oil to 2-½ cups water in a saucepan. Bring to boil. Add rice. Stir, return to boil.
Allow to boil uncovered for 5 min. Reduce heat to very low, cover, and simmer for 20 min. until water is completely absorbed, stirring occasionally. Julienne of Carrots: Scrub carrots, cut in julienne matchsticks. Add salt to 4 cups water, bring to a boil. Add carrots, cook for 4 min. Drain.
DETROIT AVE.,CLEVELAND; WINE:
MACON-LUGNIY, LES CHARMES, 1979 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .