Sauteed Scallops With Ginger

More are hurt by lawful things than unlawful, as more are killed with wine than poison. Gross sins affright, but how many take a surfeit and die, in using lawful things inordinately. Recreation is lawful, eating and drinking are lawful, but many offend by excess, and their table is a snare. Relations are lawful, but how often does Satan tempt to overlove! How often is the wife and child laid in God’s room! Excess makes things lawful become sinful.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables		November 19	1	Servings

INGREDIENTS

1	T	Vegetable oil
1	T	Unsalted butter
3/4	lb	Sea scallop, halved
		horizontally
2	t	Minced peeled fresh
		gingerroot
1		Shallot, minced
2	T	Minced scallion greens
1	t	Fresh lemon juice, or to
		taste

INSTRUCTIONS

In a large skillet heat the oil and the butter over moderately high
heat until the foam subsides, in the fat saute the scallops, patted
dry, for 30 seconds on each side, or until they are cooked through,
and transfer them to a bowl. In the fat remaining in the skillet cook
the gingerroot and the shallot over moderately low heat, stirring,
until the shallot is softened and stir in the scallion, the scallops
with any juice that has accumulated in the bowl, the lemon juice, and
salt and pepper to taste.  Serves 2.  Gourmet November 1993  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 891 Calories From Fat: 254 Total Fat: 28.8g Cholesterol: 170mg Sodium: 2318.5mg Potassium: 2407.8mg Carbohydrates: 85.6g Fiber: <1g Sugar: <1g Protein: 80g