Instructions: Make Lime Rice: In large rice steamer or double boiler, over hot water, heat rice. Add lime rind and 2 T. lime juice; stir; keep hot while preparing scallops. Cook Scallops: In large skillet heat 1 T. oil over medium heat; saute 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 T. 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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