If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Dairy		Coxon’s kit, Coxon2	2	servings

INGREDIENTS

		Filo pastry pan x 2
225	g	Queen scallops
4	tb	White wine
1	ts	Dijon mustard
1/2	ts	Fennel
		Salt and pepper
		Lemon juice
1		Shallot; finely chopped
1/2	ts	Chopped parsley
75	ml	Double cream
60	g	Butter
		Butter for greasing
1	tb	Brandy

INSTRUCTIONS

Heat a small non stick pan and melt the butter. Add the shallot and sweat
off without colouring. Add the scallops, setting flame in brandy with lemon
juice.
Add white wine and mustard. Add cream and fennel. Reduce. Scatter with
parsley. Scoop into filo pastry pan and serve immediately.
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