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Title: Sea Scallops
Categories: Seafood
Yield: 6 Servings
| 1 | Fresh lime | |
| 3 | tb | Unsalted butter |
| 1 | lb | Fresh sea scallops |
| 1 | c | Flour |
| 1/4 | c | Finely chopped fresh shallots |
| 1 1/2 | c | Sliced fresh mushrooms |
| 2 | tb | Finely chopped fresh coriander |
| 3/4 | c | Medium-dry white wine |
| Salt & white pepper | ||
| WILD & WHITE RICE | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Granulated garlic |
| 1 | tb | Olive oil |
| 1 | c | Wild rice blend |
| JULIENNE OF CARROTS | ||
| 4 | Carrots | |
| 1 | ts | Salt |
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
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