Scallop Quenelles With Gingered Tomato Sauce

Since God is within Himself a fellowship, it means that His moral creatures who are made in His image find fullness of life only within a fellowship. This is reflected in marriage, in the home, in society and above all in the church whose koinonia is built upon the fellowship of the three Persons. Christian fellowship is, therefore, the divinest thing on earth, the earthly counterpart of the divine life, as Christ indeed prayed for his followers: “That they may all be one; even as Thou, Father, art in Me, and I in Thee, that they also may be in Us” (Jn. 17:21).

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		October 199	1	Servings

INGREDIENTS

1/4	c	Minced onion
1	T	Vegetable oil
3/4	t	Grated peeled fresh
		gingerroot
		A, 14- to 16-ounce
		can tomatoes
		drained reserving
		the juice and
		chopped fine
3/4	lb	Sea scallops, rinsed and
		patted
		dry
1/2	t	Salt
1/2	c	Chilled heavy cream
1	T	Minced fresh parsley leaves
		for garnish

INSTRUCTIONS

Make the sauce:  In a skillet cook the onion in the oil over moderately
low heat,  stirring, until it is softened, add the gingerroot, and cook
the  mixture, stirring, for 1 minute. Add the tomatoes with the juice
and  simmer the sauce, stirring occasionally, for 5 to 8 minutes, or
until  it is thickened slightly. Season the sauce with salt and pepper
and  keep it warm.  Make the quenelles:  Discard the tough bit of
muscle clinging to the side of each scallop  if necessary and in a food
processor puree the scallops with the  salt. With the motor running add
the cream in a stream and blend the  mixture until it is just smooth.
In a large deep skillet bring 1 1/2  inches of salted water to a
simmer. Scoop out and form oval mounds of  the mousse with 2 soup
spoons dipped in cold water, dropping each  mound as it is formed into
the simmering water, and poach the  quenelles at a bare simmer, turning
them occasionally, for 6 minutes,  or until they are springy to the
touch. Transfer the quenelles with a  slotted spoon to paper towels,
let them drain briefly, and divide  them between 2 heated plates.
Spoon the sauce over and around the quenelles and garnish the
quenelles with the parsley.  Serves 2.  Gourmet October 1991  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 643 Calories From Fat: 518 Total Fat: 58.8g Cholesterol: 163mg Sodium: 1861.2mg Potassium: 1090.9mg Carbohydrates: 29.9g Fiber: 5.6g Sugar: 14.2g Protein: 6.8g

Only the Christian gospel presents….a way in which justice and mercy kiss each other… First, Christianity confirms the fact that justice must be satisfied. Sin must be condemned according to its demerit. This means eternal doom. The sinner must be damned because God must be inexorably holy and just. His all-powerful Being must vindicate His all-holy Being. Christianity never compromises the ever-blessed purity and excellency of the divine nature. Second, Christianity alone finds a way to satisfy infinite justice and provide infinite mercy at the same time. What no other religion has dreamed of, Jesus Christ has accomplished. He underwent the infinite wrath of God against sin and lived to bestow His mercy on the damned sinners for whom He died. The infinite Son of God took upon Himself a human nature in which He underwent the full fury of the divine wrath. The omnipotent God satisfied His violated holiness by punishing sin completely in His blessed Son, who “became sin” for His people. The justice of God was vindicated in full in the substitute, His own Son, our Saviour dear. He survived that awful vengeance and rose victor over the grave by the power of His own divinity. Now He offers to every sin-sick and “pleasure” – burdened soul an everlasting mercy. Perfect mercy and perfect justice in the gospel of the crucified.

John Gerstner