INGREDIENTS

INSTRUCTIONS

WILD & WHITE RICE
JULIENNE OF CARROTS
Cut lime in 1/2. Slice 1 half paper thin, reserve; squeeze juice of other
1/2 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 2-1/2
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, http://www.erols.com/hosey.

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