America today is a save-yourself society if there ever was one. But does it really work? The underdeveloped societies suffer from one set of diseases: tuberculosis, malnutrition, pneumonia, parasites, typhoid, cholera, typhus, etc. Affluent America has virtually invented a whole new set of diseases: obesity, arteriosclerosis, heart disease, strokes, lung cancer, venereal disease, cirrhosis of the liver, drug addiction, alcoholism, divorce, battered children, suicide, murder. Take your choice. Laborsaving machines have turned out to be body-killing devices. Our affluence has allowed both mobility and isolation of the nuclear family, and as a result our divorce courts, our prisons and our mental institutions are flooded. In saving ourselves we have nearly lost ourselves.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		Food networ, Food4	4	servings

INGREDIENTS

8	tb	Mixed fresh herbs chopped small – use; dill, flat
		; tarragon
		Parsley; chervil and
		; coriander
1		Shallot; finely chopped
1		Clove garlic; finely chopped
8	tb	Olive oil
1	tb	Lemon juice
		Salt and ground white pepper
2		Shallots; finely chopped
2	ts	Red wine vinegar
1	ts	Coriander seeds
1	ts	White peppercorns
1	ts	Fennel seeds
400	ml	Red wine
100	ml	Dry white vermouth
100	ml	Port
2		Cloves garlic; crushed
2		Sprigs fresh thyme
1		Bayleaf
400	ml	Fish stock
16		Scallops
		Mashed potato to accompany
4	tb	Pesto sauce

INSTRUCTIONS

HERB SALSA
RED WINE SAUCE
OTHER INGREDIENTS
Herb salsa: Mix all the ingredients together and chill until ready to
serve.
Wine sauce: First heat the shallots in a large pan with the vinegar.
Then add the coriander seeds, peppercorns, fennel, wine, vermouth,
port, garlic, thyme and bayleaf and allow the mixture to bubble until
reduced by half. Add the stock and continue to cook until reduced by
half again. Strain through a fine sieve, cool and chill until
required.
Grill the scallops on both sides until just cooked through. Spoon
mashed potato down the centre of four serving plates and arrange the
scallops in a neat line down the middle.
Drizzle the pesto sauce and a little of the red wine sauce over each
serving. Spoon the herb salsa on top.
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