Name: Hot Scallop Salad with Potato Chips
Ingredients: 1 lb Sea scallops; 1/3 c Salad oil; 1 tb Minced fresh ginger; 2 tb Lime juice; 2 ts Minced fresh marjoram leaves; 1 ts Dried marjoram leaves; 1 ts Sugar; 1/4 ts Pepper; 1/3 c Thinly sliced green onion; 1/8 lb Mixed salad leaves*; 3 oz Thick-sliced pototo chips

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Seafood	Belgian	Salads, Fish	4	Servings

INGREDIENTS

1	lb	Sea scallops
1/3	c	Salad oil
1	tb	Minced fresh ginger
2	tb	Lime juice
2	ts	Minced fresh marjoram leaves
1	ts	Dried marjoram leaves
1	ts	Sugar
1/4	ts	Pepper
1/3	c	Thinly sliced green onion
1/8	lb	Mixed salad leaves*
3	oz	Thick-sliced pototo chips

INSTRUCTIONS

* - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly
endive, escarole, radicchio, or romaine.)
======================================================= ============== ===
1. Rinse scallops well, pat dry, and cut crosswise about 1/4" thick.
2. To a 10-12" frying pan over medium-high heat, add oil and ginger. When
hot, add 1/2 the scallops; turn often with a wide spatula until scallops
are tinged with gold and no longer translucent in center (cut to test),
about 4 minutes.
3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining
scallops; add to bowl. Drain juices from scallops back into frying pan;
bring to a boil; then remove from heat. Stir in lime juice, marjoram,
sugar, pepper, and onion.
4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over
them; mix, then push leaves to 1 side of the bowl. Mound scallops and
potato chips separately beside leaves. Present salad, then mix.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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