Evangelism is not persuading people to make a decision; it is not proving that God exists, or making out a good case for the truth of Christianity; it is not inviting someone to a meeting; it is not exposing the contemporary dilemma, or arousing interest in Christianity; it is not wearing a badge saying, “Jesus Saves!” Some of these things may be right and good in their place, but none of them should be confused with evangelism. To evangelize is to declare on the authority of God what He has done to save sinners, to warn men of their lost condition, to direct them to repent, and to believe in the Lord Jesus Christ.

John Cheeseman

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	tb	Olive oil
3	lg	Garlic cloves; pressed
1	ts	Minced lemon peel; (yellow part only)
12		Sea scallops
2	tb	Minced drained oil-packed sun-dried tomatoes
1	tb	Drained capers
2	tb	Fresh lemon juice
3/4	ts	Minced fresh thyme or 1/4 teaspoon dried; crumbled
1/4	c	(1/2 stick) chilled unsalted butter; cut into pieces
	2	Servings

INSTRUCTIONS

Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic
and lemon peel and sauté 30 seconds. Add scallops and sauté until almost
cooked through, turning once, about 3 minutes. Transfer scallops to bowl
using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme
to same skillet. Boil until liquid thickens, adding any accumulated juices
from scallops to skillet, about 2 minutes. Add butter and whisk just until
melted. Season to taste with salt. Return scallops to skillet and stir just
until heated through. Transfer scallops and sauce to plates and serve.
Bon Appétit Too Busy To Cook
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998

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