Mark well, that the desire I have spoken of must be thoroughly disinterested. If a man can detect, after the most earnest self-examination, any other motive than the glory of God and the good of souls in his seeking the [pastorate], he better turn aside from it at once; for the Lord will abhor the bringing of buyers and sellers into his temple: the introduction of anything mercenary, even in the smallest degree, will be like the fly in the pot of ointment, and will spoil it all.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		New, Text, Import	1	Servings

INGREDIENTS

1	lb	Sea scallops, rubbery appendage from the side of each se removed cornstarch for dusting scallops
1	tb	Each of Oriental sesame oil and vegetable oil
1	tb	Rice vinegar
1	tb	Chili paste with garlic
2	ts	Soy sauce
2	tb	Snipped chives

INSTRUCTIONS

Heat the sesame and vegetable oils in a skillet over moderate heat. Very
lightly dust the scallops with cornstarch and saute them, on one side only
until quite crusty on one side. When crusty, put a lid on the skillet and
finish steaming the scallops by steaming them without overcooking them.
Remove them from skillet and transfer them, browned side on top of the
lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons
soy sauce and reduce until syrupy, spoon over the chili scallops and dust
with chives.
Yield: 4 servings
Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6721
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>

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