| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | c | Cooked rice, may use more |
| Grated peel of 1 lime | ||
| 1/4 | c | Fresh lime juice, divided |
| 2 | T | Olive oil, divided |
| 1 | Red bell pepper, 1-in. | |
| strips | ||
| 6 | Green onions, diag.1-in pcs. | |
| 1 | T | Dry white wine |
| 1 | lb | Bay scallops |
| 2 | T | Cognac |
| 2 | t | Fresh tarragon, chopped |
| Salt and pepper, to taste |
INSTRUCTIONS
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@prodigy.net> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 276
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 108.8mg
Carbohydrates: 46.9g
Fiber: <1g
Sugar: <1g
Protein: 4.5g