MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
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.
2
Dust scallops lightly with flour,shake off excess.
3
Heat limebutter in med. sauté pan on high heat. When hot, add shallots, sauté until translucent.
4
Add scallops a few at a time (to keep heat constant), brown quickly to light golden color. Add mushrooms & pinch of chopped coriander.
5
Reduce heat, simmer for 4-5 minutes.
6
Remove scallops & mushrooms to a heated plate, keep warm.
7
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.
8
Serve with Mixed Wild & White Rice and Julienne of carrot
9
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.
10
Reduce heat to very low, cover, and simmer for 20 min. until water is completely absorbed, stirring occasionally.
11
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.
Prep time 
