Grilled Scallops With Spaghetti Squash And Lemon Grass

No matter what the length of the portion explained may be, if it is handled in such a way that its real and essential meaning as it existed in the mind of the biblical writer and as it exists in the light of the overall context of Scripture is made plain and applied to the present-day needs of the hearers, it may be properly said to be expository preaching. It is emphatically not preaching about the Bible, but preaching the Bible. “What saith the Lord” is the alpha and omega of expository preaching. It begins in the Bible and ends in the Bible and all that intervenes springs from the Bible. In other words, expository preaching is Bible-centered preaching.

Merrill Unger

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish	6	Servings

INGREDIENTS

5	lb	Fresh shucked scallops, u10
		size reserve shells
3		Spaghetti squash
1		Lemon grass, white part
		only sliced paper thin
		1/2 cup reserve green
		tops
4		Red bell peppers, sliced
		paper thin
4	T	Extra virgin olive oil
3	T	Dry rub #3
3/4	c	Paprika
3/4	c	Cracked black pepper
1/4	c	Salt
2	T	Toasted crushed cumin seeds
2	T	Minced garlic
2	T	Minced onion

INSTRUCTIONS

Prepare a wood or charcoal grill and allow it to burn down to embers.
Quarter squash, rub with garlic, salt and pepper, and olive oil. Wrap
in foil and bake on grill for 20 minutes. Remove from foil and scrape
out all of the flesh. Mix with the red bell peppers and lemon grass.
Toss scallops in dry rub #3 and allow to rest for five minutes. Place
spaghetti squash mixture in shells. Grill scallops for 1 1/2 minutes
on each side and place on top of squash . Garnish with reserved lemon
grass tops.  DRY RUB #3: Combine all ingredients. Posted to MM-Recipes
Digest V4  #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May
28, 1997

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