King Scallops With Hazelnut And Bacon Sauce

Finding our true identity as a Christian is not about turning to what is inside of us – what we think about ourselves or what others think about us. It is about God recreating us (2 Cor. 5:17) and bestowing upon us amazing promises from His Word when we trust Christ by faith. Therefore it is about ignoring our feelings and the opinion of the world and accepting what God has to say about us. This is about what God does to us. This is about how He now defines us. And since He is God, there is no greater verdict when it comes to our true reality.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Dilly, Dines, Out	1	Servings

INGREDIENTS

10		King scallops, shelled
120		Virgin olive oil
1		Shallot, chopped
2		Rashers smoked back bacon
		chopped
50		Fish stock
50		White wine
20	g	Dill, chopped
30	g	Hazelnuts, crushed
3		Garlic cloves, crushed
1		Lemon, juice of
25	g	Unsalted butter

INSTRUCTIONS

For the sauce, fry the shallots in a little olive oil then add the
bacon, garlic and hazelnuts. Add the stock and wine and reduce.
Meanwhile, lightly seal the scallops in a very hot, dry frying pan.
Season and turn the scallops, remove from the pan and keep warm.
Finish the sauce with dill, lemon juice and a knob of butter. Arrange
the scallops around a crisp green salad, drizzle the sauce over them
and serve.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”