Char-grilled Scallops On Creamed Potatoes And Herb Salsa

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

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

INGREDIENTS

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

INSTRUCTIONS

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.  DISCLAIMERÂ© Copyright 1996 - SelecTV
Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 539 Calories From Fat: 305 Total Fat: 34.6g Cholesterol: 4.3mg Sodium: 140.7mg Potassium: 1074.1mg Carbohydrates: 53.1g Fiber: 10.5g Sugar: 23.5g Protein: 10.3g