Fresh Ginger Scallops with Cilantro Rice

Ingredients

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

Equipment

• bowl
• frying pan
• paper towels

Directions

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.
4. Pour melted butter over scallops, and toss well.
5. Place a nonstick skillet over medium-high heat until hot.
6. Add half of scallop mixture; cook 3 minutes on each side.
7. Remove scallops from heat, and keep warm. Wipe pan with a paper towel. Repeat procedure with remaining scallop mixture.
8. Pour wine sauce into pan; cook over medium heat 1 minute or until thoroughly heated. Spoon sauce over scallops.
9. Serve with rice and lime wedges.