Cut lime in 2. Slice 1 half paper thin, reserve; squeeze juice of other half into a bowl. Add butter in pats, mash until thoroughly mixed.
Dust scallops lightly with flour,shake off excess.
Heat limebutter in med. sauté pan on high heat. When hot, add shallots, sauté 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 with white wine; allow liquid to boil until reduced by half, forming a very light, thin sauce. Season to taste with salt & white pepper. Add sliced lime & remaining chopped coriander just before serving. Cook only until heated. Pour sauce over scallops.
Serve with Mixed Wild & White Rice and Julienne of carrot
Rice : Add salt, garlic, and olive oil to 2 and half 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.