Coquilles A La Florentine

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Swiss	Scallops, Tried	4	Servings

INGREDIENTS

1		Frozen chopped spinach, 10
		oz. thawed
2	t	Reduced-calorie margarine
2	t	All-purpose flour
1	ds	Ground nutmeg
1	ds	Ground red pepper
3/4	c	1% low-fat milk
1/4	c	Shredded Swiss cheese
		Vegetable cooking spray
1	lb	Sea scallops
2	T	Grated Parmesan cheese
1	T	Dry bread crumbs

INSTRUCTIONS

Place chopped spinach on paper towels, squeeze until spinach is barely
moist. Set aside. Melt margarine in a small saucepan over medium low
heat. Add flour, nutmeg, and red pepper; cook 1 minute, stirring
constantly with a wire whisk.  Gradually add milk, stirring with wire
whisk until smooth. Reduce  heat to low, and cook 5 minutes or until
slightly thickened, stirring  constantly. Remove from heat, and add
Swiss cheese, stirring until  melted.  Coat a medium-sized nonstick
skillet with cooking spray; place over  medium-high heat until hot. Add
spinach and scallops; cook 6 minutes  or until scallops are done;
stirring frequently. Drain.  Spoon 1/2 cup scallop mixture into each of
4 ramekins coated with  cooking spray. Combine Parmesan cheese and
breadcrumbs; sprinkle  evenly over each serving. Place ramekins on a
baking sheet. Broil 5  1/2 inches from heat for 1 minute or until
lightly browned.  Per serving: 189 Calories; 5g Fat (25% calories from
fat); 26g  Protein; 9g Carbohydrate; 48mg Cholesterol; 350mg Sodium
Recipe by: Cooking Light Magazine - March/April 1993  Posted to EAT-L
Digest  by Betsy Burtis <ebburtis@IX.NETCOM.COM> on  Jan 7, 1998

A Message from our Provider:

“Jesus: there is no substitute”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 84 Calories From Fat: 43 Total Fat: 4.9g Cholesterol: 13.3mg Sodium: 128.9mg Potassium: 84.6mg Carbohydrates: 5g Fiber: <1g Sugar: 2.5g Protein: 5.1g