Pan-seared Scallops, Corn, And Tomatoes

Why do we expect God to prohibit war? Or why should God prevent war? Apart from the theoretical reason that God should prevent war because it is sinful...there can be no doubt that the real reason why people expect God to prevent war is that they desire a state of peace and feel that they have the right to live in a state of peace. But that immediately raises another question, which, in a sense, is the fundamental question with respect to this whole matter. What right have we to peace? Why do we desire peace? How often, I wonder, have we faced this question? Has not the tendency been to take it for granted that we have a right to a state and condition of peace? Do we stop to ask what is the real value and purpose and function of peace?... It is not enough that we should desire peace merely that we may avoid the horror and suffering of war... Man’s chief business in life is to serve and to glorify God. That is why the gift of life has been given to him. That is why we are here on earth. All other things are subservient to this—all the gifts and the pleasures which God gives us so freely... But is that our reason for desiring peace? Is that the real motive in our prayers for peace?... Do we deserve peace? Were we justified in asking God to preserve peace and to grant peace? What if war has come because we were not fit for peace, because we did not deserve peace, because we by our disobedience and godlessness and sinfulness had so utterly abused the blessings of peace? Have we a right to expect God to preserve a state of peace merely to allow men and women to continue a life that is an insult to His holy Name?

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1 1/2	lb	Sea scallops, trimmed and
		patted dry
1 1/2	t	Salt
1	t	Dried thyme, crumbled
2	T	Olive oil
4		Scallions, thinly sliced
2	c	Fresh corn kernels, cut from
		4 ears or thawed frozen
		corn
2	c	Cherry tomatoes, halved
1/4	c	Bottled real bacon pieces

INSTRUCTIONS

Prep: 10 min, Cook: 10 min.  Toss scallops with salt and thyme in a
bowl. Heat oil in a heavy  nonstick skillet over medium high heat. Sear
scallops 2-3 minutes,  stirring occasionally, until golden and cooked
through. Transfer  scallops to a clean bowl using slotted spoon. Saut
scallions in same  skillet about 1 minute, stirring occasionally, until
they begin to  brown. Stir in corn and tomatoes and cook about 3
minutes, stirring  occasionally, until corn begins to brown. Return
scallops to skillet  until heated through. Season with salt and pepper
to taste. Serve  sprinkled with bacon pieces.  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 619 Calories From Fat: 266 Total Fat: 30.4g Cholesterol: 0mg Sodium: 4336.7mg Potassium: 1644mg Carbohydrates: 88.8g Fiber: 13.4g Sugar: 11.6g Protein: 12.3g