We believe that the Scriptures distinguish between a general work of conviction by the Spirit – such as may make an Esau weep and a Felix tremble – and the special, life-conferring call, given by the grace of a sovereign God to those whom He has chosen. Only those who are predestinated receive this call and it is clearly stated not to follow justifying faith but to precede it (Rom. 8:30; Acts 13:48, etc.) and to secure the consent of those to whom it is given (John 6:36, 37; Eph. 2:1-8). It is those who are born again who “see the kingdom of God” and thus believe the gospel.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	2	Servings

INGREDIENTS

12		Sea scallops, cut into half
2	oz	Port wine
1	oz	Veal stock
1/2	c	Mussels stock
1	oz	Butter, unsalted
2	ts	Chopped truffle
2	ts	Truffle juice
1	tb	Hazelnut oil
12		Pieces baby carrots, glazed
4	oz	Spinach, sautéed with butter

INSTRUCTIONS

Flame the port wine and add the veal stock, mussels stock and bring to a
boil and reduce by a third.
Monte with one ounce of butter and at the last moment, add the truffle
juice and chopped truffles.
Saute the scallops in hazelnut oil over high heat until golden brown in
color.
Arrange the garnish and scallops on plate and pour the sauce on the plate.
Decorate with chevril.  Source: Food & Wine the Westin Way Typed in
MMFormat by cjhartlin@msn.com  Recipe by: Chef Tadashi Katoh, Chef de
Cuisine, Century Plaza Hotel, Los Angeles.
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998

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