Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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 |
| \N \N | Salt & white pepper |
| ½ teaspoon | Salt |
| ½ teaspoon | Granulated garlic |
| 1 tablespoon | Olive oil |
| 1 cup | Wild rice blend |
| 4 \N | 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, .