Fresh Ginger Scallops With Cilantro Rice

• 1 regular-sized bag boil-in-bag long-grain rice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon light butter
• 3/4 cup dry white wine or low-sodium chicken broth
• 3 tablespoons finely chopped shallots
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon grated lime rind
• 1/2 teaspoon salt
• 1 1/2 pounds sea scallops
• 3 tablespoons light butter, melted
• 2 limes, cut into 8 wedges

1. Cook rice according to package directions, omitting salt and fat. Stir cilantro and 1 tablespoon butter into cooked rice.
2. Combine wine and next 4 ingredients in a small bowl; set aside.
3. Rinse scallops, and pat dry with paper towels. Pour melted butter over scallops, and toss well.
4. Place a nonstick skillet over medium-high heat until hot. Add half of scallop mixture; cook 3 minutes on each side. Remove scallops from heat, and keep warm. Wipe pan with a paper towel. Repeat procedure with remaining scallop mixture.
5. Pour wine sauce into pan; cook over medium heat 1 minute or until thoroughly heated. Spoon sauce over scallops. Serve with rice and lime wedges.

regular, fresh cilantro, light butter, white wine, shallots, fresh ginger, lime rind, salt, light butter, wedges

Taken from www.myrecipes.com/recipe/fresh-ginger-scallops-with-cilantro-rice (may not work)