| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked rice; may use more |
|
|
Grated peel of 1 lime |
| 1/4 |
c |
Fresh lime juice; divided |
| 2 |
tb |
Olive oil; divided |
| 1 |
|
Red bell pepper; 1-in. strips |
| 6 |
|
Green onions; diag.1-in pcs. |
| 1 |
tb |
Dry white wine |
| 1 |
lb |
Bay scallops |
| 2 |
tb |
Cognac |
| 2 |
ts |
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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