Pan Seared Scallops And Fennel Over Whole Wheat Pasta

Pharisaical discipline often happens with the child inconveniences or embarrasses the parent. It’s then inconsistent and enacted as retribution in a form of revenge. That’s not discipline, but punishment. Christian parenting rather sees disobedience as an affront to the lordship of Christ and thus a danger for the child. Discipline then is an opportunity to correct a child, have them associate pain with sin and bring him or her closer to Christ for grace. Discipline when done this way is not a form of revenge, but rather a form of love.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			1	Serving

INGREDIENTS

2	oz	Scallops
1/8	t	Lemon pepper, or Mrs. Dash
1	oz	Pernod, an anise flavored
		aperitif
1/4	c	Fennel, julienned
1		Clove garlic, minced
1/4	c	Red and yellow bell pepper
		julienned
4	oz	Orange juice
1	T	Cornstarch, slurry mix with
		water
1/2		Lemon, fresh
1	T	Fresh herbs, your choice
		chopped
4	oz	Soba noodles
1	qt	Water, for cooking pasta
1	T	Tomatoes, diced
1	T	Green onions, sliced

INSTRUCTIONS

I've received a lot of requests for the rest of my Disney recipes and
finally found them all. I've got a bunch so I'll send a few at a time
to the list. I'll send them by the class I took them in at the Disney
Institute. Here we go:  Healthy Cooking: Italy  Season scallops with
lemon pepper or Mrs. Dash seasoning and put to  the side.  Lightly coat
saute pan with olive oil, put over heat, and once hot  sear off the
scallops that have been seasoned. Cook the scallops  until golden
brown, on both sides. Remove the scallops from the pan  and place on a
small baking dish or pan. Place it in the oven at 350  degrees F. for
about 5 minutes or until the scallops are firm. The  scallops should be
cooked medium-rare for the best flavor and  texture. (This is the
proper way to cook scallops). In the same saute  pan used to sear the
scallops add and saute the fennel, peppers, and  garlic until fennel
becomes tender. Add Pernod and deglaze. Add  orange juice and squeeze
the juice from the half of a fresh lemon.  Add cornstarch slurry (for a
thick sauce), until desired consistency.  Meanwhile, cook pasta in
boiling water, until al dente (about 5  minutes). remove the pasta from
the water and strain. Arrange pasta  on a plate and top with scallops
and vegetables. Garnish with fresh  herbs, tomatoes, and green onions.
Amount Per Serving: Calories- 587; Cal. from Fat- 34; Fat- 6%;  Protein
21%; Carb.- 61%; Total Fat- 4g; Saturated Fat- 0g;  Cholesterol- 117mg;
Sodium 527mg; Total Carb.- 89g; Dietary Fiber-  1g; Sugars-0g; Protein-
32g; Vitamin A- 34%; Vitamin C- 183%;  Calcium- 0%; Iron- 26%  Posted
to Digest eat-lf.v097.n055 by "TeAntae Turner"
<tturner@diehlgraphsoft.com> on 1997b, .

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“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 491 Calories From Fat: 117 Total Fat: 13.5g Cholesterol: 42.5mg Sodium: 1162.8mg Potassium: 1552.1mg Carbohydrates: 79.8g Fiber: 18.1g Sugar: 12.6g Protein: 25.8g