There is a glorious sequel to saving, justifying grace. The grace that justifies (declaring us holy in God's sight) becomes the grace that sanctifies (making us ever more holy in daily life). It is a prevailing, unstoppable grace that doesn't close up shop the day after the sinner’s prayer. It's the power of God to help us overcome sin, and a potent weapon in the fierce struggles that accompany life after the honeymoon of conversion. Conversion, like a wedding, is hardly the end of the story – it's just the beginning.

Dave Harvey

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 [email protected]  Recipe by: Chef Tadashi Katoh, Chef de
Cuisine, Century Plaza Hotel, Los Angeles.
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<[email protected]> on Jan 27, 1998

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