Asian Pear Salad With Tiny Beans, Rice Wine Vinaigrette,

Freewillism is that doctrine that says, “God loves you, Christ died for you, and the Holy Spirit is calling you; but it will all be vain unless you choose to be saved.” Freewillism makes the determining factor in salvation to be the will of man. It makes the work of the Triune God and the grace of God to be impotent without the consent of man’s “freewill.” Freewill religion is in direct opposition to the gospel of the free grace of God. The Bible declares that salvation is not accomplished, determined by, or dependent upon the will of man, but by the will of God (John 1:12-13; Rom. 9:16). The word “freewill”, when used with reference to salvation is a blasphemous obscenity!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
	Asian	Dujour08	4	Servings

INGREDIENTS

		=== SALAD ===
1/4	lb	Haricot vert
1		Sweet red pepper
4		Frisee heads
1/4	lb	Mizuna
1/4	lb	Baby spinach
1		Radicchio head
		=== VINAIGRETTE ===
1		Shallot, minced
1	T	Minced ginger
3	T	Rice vinegar
1	T	Mirin
2	T	Pear nectar
2	T	Sesame oil
1/4	c	Canola oil
		=== ALMONDS ===
1/2	c	Honey
1	T	Ground coriander
1	t	Ground chili flakes
1	c	Toasted whole almonds
		=== SCALLOPS ===
8	oz	Pristine scallops -, to 12
		oz
1/4	c	Sugar
1/4	c	Water
1		Fresh ginger
1	T	Pickling spice
1/4	c	Pear nectar
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Blanch the haricot vert and reserve. Finely julienne red pepper and
reserve. Clean all the greens. Trim and cut frisee in half and reserve
along with haricot vert and peppers. Vinaigrette: Prepare vinaigrette
by blending all ingredients. Almonds: Prepare almonds by caramelizing
honey, then add in spices and stir in almonds. Remove from heat and
quickly separate almonds onto an oiled sheet pan so they wont clump
together. Allow to cool. Scallops: Clean the scallops and reserve.
Prepare the glaze by combining sugar, water and spice in a small pan
and reducing to a thick syrup. Strain into pear nectar. To Finish: In
one saute pan season and sear the frisee, toss in the other greens,
haricot vert, peppers and the vinaigrette. Season and toss, then
remove to plates. In a second saute pan, which should be very hot,
season and sear the scallops then glaze and arrange on salad. Garnish
with honey-spice almonds. This recipe yields 4 servings.  Source: "CHEF
DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK"  S(Formatted for
MC5): "07-28-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Recipe
by: Stan Frankenthaler  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 687 Calories From Fat: 342 Total Fat: 39.8g Cholesterol: 1.4mg Sodium: 117.9mg Potassium: 856.8mg Carbohydrates: 86g Fiber: 9.5g Sugar: 59g Protein: 11.5g