Roasted Garlic Pastina With Nantucket Bay Scallops

In one of his sermons, Spurgeon reminded his congregation about the doctrine of God’s electing some from the foundation of the world. But he noted that our task is to preach the gospel to every creature, not to find the elect. Spurgeon reportedly said that if God had painted a yellow strip down the back of each of the elect, he would run up and down the streets of London, lifting up shirttails, and preaching the gospel to the elect. But Spurgeon reminds us that God has not done so. Instead He has commanded us to “preach the gospel to every creature.” We must urgently appeal to everyone to come to Christ.

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

6	c	Chicken stock
1	T	Olive oil
2		Shallots, minced
3	c	Sliced shiitake mushrooms
		stems removed
2	c	Toasted pastina, acini de
		pepo
1	c	Dry white wine
10		Cloves roasted garlic
3	c	Chopped raw spinach
1/2	c	Grated asiago cheese
48		Nantucket bay scallops
1		Lemon, cut in half
		Roasted red pepper coulis
		recipe follows
3	T	Chopped fresh chives
1/2	c	Diced tomatoes

INSTRUCTIONS

To make pastina:  Heat chicken stock to a simmer. In a saucepan, heat
olive oil over  moderate heat and add shallots. Cook until transparent.
Add  mushrooms. Add toasted pastina and stir to coat pastina with olive
oil. Add wine and reduce and continue stirring. Add small amounts of
hot chicken stock to pastina and continue stirring until all stock is
added and pastina is al dente. Add roasted garlic and mix well.  Season
with salt and pepper. Add chopped spinach and cheese and stir  to
combine.  To make the scallops:  Place a non-stick skillet over high
heat. Allow the pan to heat until  very hot. Carefully place bay
scallops in the pan and caramelize,  rolling scallops to cook evenly,
about 2 minutes. Do not overcrowd  the pan. Season with salt and white
pepper. Finish with freshly  squeezed lemon juice.  To assemble dish:
Place pastina in center of bowl. Arrange 8 scallops around pastina.
Add approximately 1 ounce of red pepper sauce around pastina and
garnish with chopped chives and diced tomatoes.  Yield: 8 servings
NOTES : Recipe courtesy of Robert Wong  Recipe by: Cooking Live Show
#CL9037  Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2131 Calories From Fat: 470 Total Fat: 52.4g Cholesterol: 123mg Sodium: 5883.5mg Potassium: 5649.3mg Carbohydrates: 300.2g Fiber: 18.6g Sugar: 54.6g Protein: 97.2g