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Add a photoServings: 4
Ingredients
- 4 c. Cooked rice, may use more Grated peel of 1 lime
- 1/4 c. Fresh lime juice, divided
- 2 Tbsp. Extra virgin olive oil, divided
- 1 x Red bell pepper, 1-in. strips
- 6 x Green onions, diag.1-in pieces.
- 1 Tbsp. Dry white wine
- 1 lb Bay scallops
- 2 Tbsp. Cognac
- 2 tsp Fresh tarragon, minced Salt and pepper, to taste
Directions
- Make Lime Rice: In large rice steamer or possibly double boiler, over warm water, heat rice. Add in lime rind and 2 Tablespoons lime juice; stir; keep warm while preparing scallops. Cook Scallops: In large skillet heat 1 Tablespoons oil over medium heat; saute/fry red peppers and green onions about 5 min, stirring occasionally. Add in wine; cook 3 more min; remove to small bowl. Heat remaining Tbsp. oil in same pan over medium-high heat; add in scallops, Cognac, 2 Tablespoons lime juice and tarragon. Cook about 2 min, shaking pan.
- Add in red pepper-green onion mix; cook 1 more minute. Salt and pepper to taste. Serve immediately with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 72 | 18% |
| Total Fat 8.2g | 10% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 189mg | 8% |
| Potassium 562mg | 16% |
| Total Carbs 51.77g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.89g | 1% |
| Protein 24.05g | 38% |
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