Name: Linguine W/ Scallops and Snow Peas in a Saffron Sauce (Mf)
Ingredients: 1/2 lb Sea scallops; 1/2 lb Squid ink linguine; 1/2 lb Snow peas; 1/2 c Finely minced shallots; 1/2 c Dry white wine; 1 tb Heavy cream (1-2T); 1 Stick cold butter (1-2), cut into pieces; 1 pn Saffron threads; Fresh lemon juice; Salt and white pepper to taste

Our Divine Husband through the Holy Spirit has the primary goal of progressively making us more holy, making us more like Himself. Men, that is how we are called to best love our wives as Christ loves the church. Men, we should be in full cooperation with the Holy Spirit to be used as a tool to see our wives become more holy, as a result of us, not in spite of us. Here are some practical thoughts: Bringing her to the Word. Giving her time to be in the Word. Discussing what she is learning from the Word. Bringing her to church. Finding answers for her biblical questions. Protecting her from the world’s contamination. Doing nothing that might lead her to sin. Carrying her spiritual burdens. Making and explaining decisions on the basis of Scripture. Praying for her. Maintaining a positive spiritual atmosphere in the home. Commending her for the biblical traits you see in her. Encouraging her in her spiritual growth. Keeping your critiques only to spiritual issues and sharing them in love. Setting a godly example.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta, Dishes	1	Servings

INGREDIENTS

1/2	lb	Sea scallops
1/2	lb	Squid ink linguine
1/2	lb	Snow peas
1/2	c	Finely minced shallots
1/2	c	Dry white wine
1	tb	Heavy cream (1-2T)
1		Stick cold butter (1-2), cut into pieces
1	pn	Saffron threads
		Fresh lemon juice
		Salt and white pepper to taste

INSTRUCTIONS

SAFFRON SAUCE
Bring a large pot of salted water to a boil. Add the linguine and cook
until tender but still firm to the bite, about 10 minutes.
Make the saffron sauce. In a heavy saucepan combine shallots and white
wine. Reduce to 2 tablespoons and then add saffron threads and 1-2
tablespoons of cream. Place pan over high heat and whisk in butter a piece
at a time, adding the next piece before the last one has completely melted,
stirring comstantly. Do not allow mixture to boil. Add fresh lemon juice
and salt and white pepper to taste.
Place scallops in a steamer over simmering water and steam for 2 to 3
minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a
plate, top with scallops and snow peas and top with sauce. Copyright, 1997,
TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6504
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”