Name: Fresh Scallops
Ingredients: 16 Sea scallops -; (abt 1 1/2 lbs); Coarse salt; to taste; Freshly-ground black pepper; to taste; 1/4 c Vegetable oil; plus; 2 tb Vegetable oil; 1/4 c Drained capers; 1/4 c Mixed chopped herbs; such as; Parsley; chervil, and basil; 1 Lemon; cut into wedges

We dare not, indeed, presume to speculate or dogmatize on the manner of this intercession. It is a silent inarticulate speech and pleading. The voice of Abel’s blood is represented, by a bold figure, as crying from the ground. That blood, it need not be remarked, was in reality mute. So doubtless is it with our Divine Intercessor. There may be no articulate accents, no audible utterances. He sprinkles no material blood. But this we know, that He has carried with Him to His intercessory throne a glorified body, still bearing the visible marks of earthly humiliation and suffering – the perpetual memorials of His atoning sacrifice – so that that blood may still be said to have a voice before the throne – “The blood of sprinkling which speaks better things than that of Abel.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican		4	servings

INGREDIENTS

16		Sea scallops -; (abt 1 1/2 lbs)
		Coarse salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Vegetable oil; plus
2	tb	Vegetable oil
1/4	c	Drained capers
1/4	c	Mixed chopped herbs; such as
		Parsley; chervil, and basil
1		Lemon; cut into wedges

INSTRUCTIONS

Season scallops on each side with salt and pepper. In a large skillet, heat
1 tablespoon vegetable oil over medium heat until just to the smoking
point. Add 8 scallops to the pan, and saute until golden brown, about 2
minutes per side. Remove from pan to a warm plate. Repeat with remaining
scallops. In a second skillet, heat 1/4 cup vegetable oil over medium-high
heat. Add capers, and cook until they open, about 1 minute. Remove with a
slotted spoon to a plate lined with paper towels. Place 4 sea scallops on
each of 4 plates. Garnish each plate with 1 tablespoon fried capers, 1
tablespoon fresh chopped herbs, and a wedge of lemon. Serve immediately.
Serves 4.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 184 Calories (kcal); 20g Total Fat; (96% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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