Cognac Scallops With Lime Rice

Course : Seafoods
Serves: 4
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4 cups cooked rice -- may use more
1 medium grated peel of 1 lime
1/4 cup fresh lime juice -- divided
2 tablespoons olive oil -- divided
1 medium red bell pepper -- 1-in. strips
6 medium green onions -- diag.1-in pieces
1 tablespoon dry white wine
1 pound bay scallops
2 tablespoons cognac
2 teaspoons fresh tarragon -- chopped
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

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.

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