Baked Scallops And Mushrooms In Garlic Sauce

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Seafood		Appetizers, Mushrooms, Seafood	4	Servings

INGREDIENTS

3/4	lb	Scallops
1/4	c	Flour
1/2	lb	Mushrooms, stems minced
3	T	Olive oil
1/4	c	White wine
3	T	Fine bread crumbs
2	T	Minced onion
1	T	Minced parsely
2		Cloves garlic, minced
1	pn	Red pepper flakes & salt

INSTRUCTIONS

Preheat oven to 350F. Brush a shallow baking dish with 1 tbs. of the
oil. Bake the mushroom caps for 10 min. Combine stems, crumbs, onion,
parsley, red pepper and salt mix together well. Add scallops to the
baking dish.  (If you really want to be artistic, plan it out so the
scallops are a  good size to fit into the mushroom caps, and buy the
same number of  each. Then you can stick one scallop in each
'mushrooms.)  Add the wine to the baking dish. Sprinkle the minced
mixture over  all, and drizzle the remaining oil over. Bake for 20 more
min, or  until done.  Formatted and Busted by RecipeLu
<recipelu@recipelu.com> Posted to  recipelu-digest by RecipeLu
<recipelu@geocities.com> on Mar 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 395 Calories From Fat: 195 Total Fat: 22.1g Cholesterol: 63.8mg Sodium: 584.4mg Potassium: 396.2mg Carbohydrates: 35.5g Fiber: 1.1g Sugar: 1.8g Protein: 12.7g