Sea scallops

Yield: 6 Servings

Measure Ingredient
1 Fresh lime
3 tablespoons Unsalted butter
1 pounds Fresh sea scallops
1 cup Flour
¼ cup Finely chopped fresh shallots
1½ cup Sliced fresh mushrooms
2 tablespoons Finely chopped fresh coriander
¾ cup Medium-dry white wine
Salt & white pepper
½ teaspoon Salt
½ teaspoon Granulated garlic
1 tablespoon Olive oil
1 cup Wild rice blend
4 Carrots
1 teaspoon Salt

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.

HECK'S

DETROIT AVE.,CLEVELAND; WINE:

MACON-LUGNIY, LES CHARMES, 1979 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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