Seared Dayboat Scallops With Napa Cabbage And Chipotle Br

The invisibility of God is a great problem. It was already a problem to God’s people in Old Testament days. Their pagan neighbors would taunt them, saying, “Where Is now your God?” Their gods were visible and tangible, but Israel’s God was neither. Today in our scientific culture young people are taught not to believe in anything which is not open to empirical investigation. How then has God solved the problem of His own invisibility? The first answer is of course “in Christ.” Jesus Christ is the visible image of the invisible God. John 1:18: “No one has ever seen God, but God the only Son has made him known.” “That’s wonderful,” people say, “but it was 2,000 years ago. Is there no way by which the invisible God makes Himself visible today?” There is. We return to 1 John 4:12: “No one has ever seen God.” It is precisely the same introductory statement. But instead of continuing with reference to the Son of God, it continues: “If we love one another, God dwells in us.” In other words, the invisible God, who once made Himself visible in Christ, now makes Himself visible in Christians, if we love one another. It is a breathtaking claim. The local church cannot evangelize, proclaiming the gospel of love, if it is not itself a community of love.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		Import, New, Text	1	Servings

INGREDIENTS

1 1/2	lb	Jumbo dayboat scallops
		Olive oil
		Salt and freshly ground
		pepper
5	c	Very finely shredded Napa
		cabbage
		Toasted sesame oil
		optional
3/4	c	Cooked rice beans
		Shellfish-chipotle stock
		recipe follows
		Chopped fresh chives and
		tangerine olive o

INSTRUCTIONS

Remove side muscle from scallops and discard. Drizzle a tablespoon or
two of olive oil over scallops and season with salt and pepper.  To
serve: Heat tablespoons of oil, preferably in a non-stick skillet,
over moderately high heat. Quickly sear scallops on both sides until
golden brown but still slightly translucent in the center. Be careful
not to overcook -- the whole process should take 2-3 minutes.  Wipe out
saute pan and heat another tablespoon of oil. Saute cabbage  briefly
until crisp tender (1-2 minutes) with 2-3 drops of sesame  oil, if
desired. Divide cabbage among 6 large, shallow soup plat  es and mound
in center. Sprinkle a heaping tablespoon or two of rice  beans around
cabbage and ladle an ounce or two of stock on beans.  Place scallops on
top of cabbage and garnish with chopped chives and  drops of ta
ngerine oil. Serve immediately.  Yield: 6 serving Recipe By     :
COOKING LIVE SHOW #CL8749  Posted to MC-Recipe Digest V1 #277  Date:
Mon, 4 Nov 1996 14:52:50 -0500  From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 699 Calories From Fat: 248 Total Fat: 28.1g Cholesterol: 0mg Sodium: 378mg Potassium: 664.7mg Carbohydrates: 108.5g Fiber: 3.1g Sugar: 3g Protein: 7.6g