Recipe - Cognac Scallops With Lime Rice

4 cup Cooked rice; may use more
Grated peel of 1 lime
One fourth cup Fresh lime juice; divided
2 tablespoon Olive oil; divided
1 Red bell pepper; 1in.
strips
6 Green onions; diag.1in pcs.
1 tablespoon Dry white wine
1 pound Bay scallops
2 tablespoon Cognac
2 teaspoon Fresh tarragon; chopped
Salt and pepper; to taste

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 mediumhigh heat; add scallops,
Cognac, 2 T. lime juice and tarragon. Cook about 2 minutes, shaking pan.
Add red peppergreen onion mixture; cook 1 more minute. Salt and pepper to
taste. Serve immediately with rice.
Posted to MCRecipe Digest V1 #929 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997