Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked rice -- may use more
                        grated peel of 1 lime
     1/4  cup           fresh lime juice -- divided
   2      tablespoons   olive oil -- divided
   1                    red bell pepper -- 1-in. strips
   6                    green onions -- diag.1-in pcs.
   1      tablespoon    dry white wine
   1      pound         bay scallops
   2      tablespoons   cognac
   2      teaspoons     fresh tarragon -- chopped
                        salt and pepper -- to taste

Preparation:

Make Lime Rice: In large rice steamer or double boiler, over hot water, heat rice. Add lime rind and 2 tbs lime juice; stir; keep hot while preparing scallops. Cook Scallops: In large skillet heat 1 tbs oil over medium heat; sauté 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 medium-high heat; add scallops, Cognac, 2 tbs lime juice and tarragon. Cook about 2 minutes, shaking pan. Add red pepper-green onion mixture; cook 1 more minute. Salt and pepper to taste. Serve immediately with rice.