Name: Herbed Scallops with Tomatoes
Ingredients: 12 oz Scallops; 1 tb Margarine; imitation; 3/4 ts Dried thyme; 1/4 ts Dried rosemary; 1/8 ts Cayenne; 1 lg Onion; cut into thin wedges; 1 lg Tomatoes; cut not thin wedges; 1 tb Fresh lemon juice

It is widely assumed that an essential part of apostleship is the authority to write inspired Scripture. There are three problems with this view: 1. Scripture nowhere asserts that all apostles could write Scripture simply because they were apostles. 2. Several of the apostles did not, in fact, write Scripture. Does this disqualify them from being apostles? 3. People other than apostles did, in fact, write Scripture (Mark, Luke, the author of Hebrews, Jude).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood		Pastas and, Seafoods –	4	Servings

INGREDIENTS

12	oz	Scallops
1	tb	Margarine; imitation
3/4	ts	Dried thyme
1/4	ts	Dried rosemary
1/8	ts	Cayenne
1	lg	Onion; cut into thin wedges
1	lg	Tomatoes; cut not thin wedges
1	tb	Fresh lemon juice

INSTRUCTIONS

Pat the scallops dry with paper towel.
Cut large ones into 1 inch pieces. In a large skillet, melt the margarine
with the thyme, rosemary and pepper over medium-high heat-stirring
constantly.
Add the scallops and onions. Cook and stir about 3 minutes or until
scallops are opaque. (If the scallops give up liquid during cooking, remove
them, and onions, with a slotted spoon. Cook the liquid over medium heat
until most of it has evaporated. Then return the scallops and onions to the
skillet.)
Add the tomatoes and lemon juice. Cook about 1 minute or just until the
tomatoes are heated through, stirring occasionally.
NOTES : Serve over pasta.
Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
<jouet@mindspring.com> on Jan 06, 1998

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