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Repentance means that you realize that you are a guilty, vile sinner in the presence of God, that you deserve the wrath and punishment of God, that you are hell-bound. It means that you begin to realize that this thing called sin is in you, that you long to get rid of it, and that you turn your back on it in every shape and form. You renounce the world whatever the cost, the world in its mind and outlook as well as its practice, and you deny yourself, and take up the cross and go after Christ. Your nearest and dearest, and the whole world, may call you a fool, or say you have religious mania. You may have to suffer financially, but it makes no difference. That is repentance.
Martyn Lloyd-Jones
Bayswater Brasserie Seared Sea Scallops in Lime Broth
0
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Grains
Thai
Thai, Seafood
4
Servings
INGREDIENTS
Stephen Ceideburg
12
lg
Jerusalem Artichokes
Olive oil
12
Cloves shallots
20
Scallops
4
Kaffir Lime Leaves
8
Wing Beans
600
ml
Fish Stock
3
Limes, Juice Only
2
tb
Fish Sauce
Pepper to taste
INSTRUCTIONS
True shallots (echalotes) are gradually becoming more widely available.
They look rather like a large, loose head of garlic with glossy red-brown
skin.
Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a
roasting pan, add the artichokes and roast in a medium oven until golden, a
little caramelized and cooked through - about 20 minutes. Peel and slice 12
cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8
wing beans (or substitute 4 very small bok choys about 10 cms tall - halve
them lengthwise) and blanch in boiling water.
Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
together with the whole roasted artichokes, and scatter the sliced shallots
over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the
juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper
to taste and bring to the boil.
Heat an iron grill or heavy frying pan to a very high heat. Do not grease.
Throw in the oiled scallops and sear them very quickly on both sides, so
that they take colour on the outside but are barely warm inside. Divide the
scallops between the soup bowls, top with the lime leaves and pour in the
broth. Serve.
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Courtesy Mark Herron.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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