Limes originated in Indonesia and like other citrus varieties, found its way to the new world by way of Columbus and other explorers. Today, limes are grown extensively throughout Mexico and of course, the key lime is one of Florida's treasures. Thanks to its history as a world traveler, the lime is a component in both Asian and Latin American cuisine.
Lime ginger scallops blend Asian and Caribbean flavors. The lime juice helps modify the slightly fishy flavor of the scallops while providing a delicious tang that stays on the tongue. Shiitake-ginger soy sauce adds heat in just the right amount. Serve this with a platter of fresh fruit; mangoes, papaya, pineapple and kiwi make excellent sides.
1 c. uncooked rice, white or brown
2 c. sea scallops, thawed if frozen
2 tbsp. canola oil
1 1/2 c. chicken broth
2 tbsp. Annie Chun's Shiitake-Ginger Soy sauce
1/4 c. lime juice
2 tsp. lime zest
1 tsp. onion powder
In a small bowl, mix together lime juice and soy sauce. Set aside.
Heat oil in a Dutch oven. Add onion powder and lime zest; heat until flavors bloom and fragrance is detectable. Add scallops, heat and stir until scallops are covered with oil and spice mixture.
Add chicken broth and lime juice mixture to the scallops. Stir in rice. Cover, lower heat and simmer for 20 to 30 minutes, or until rice is cooked and liquid has been absorbed. Remove from heat and allow to settle 10 minutes before serving. Serves 4.
Of course, lime juice plays a starring role in the manufacture of the perfect margarita. The makers of Licor 43, a Spanish liquer, want to help everyone celebrate National Margarita Day (Feb. 22) with the following recipe for a StrawBeerita
3 oz. chilled beer, lighter style lager
1 oz. Licor 43
1 oz tequila
1/2 oz lime juice
Fresh lime slices
Cut strawberries and a few lime slices and muddle in a shaker. Add tequila, LIcor 43, lime juice and ice and shake. Pour mixture into a margarita glass and top with beer. Garnish with a strawberry slice and lime wedge.
Saturday: Orange Pork Chops