Name: Sauteed Scallops With Lemon-Mustard Sauce
Ingredients: 1 lb Sea scallops; patted dry; All purpose flour; 1 tb Olive oil; 2 tb Butter; (1/4 stick); 2 tb Fresh lemon juice; 2 tb Water; 1 ts Dijon mustard

God patterned marriage purposefully after the relationship between His Son and the church, which He planned from eternity. And therefore marriage is a mystery; it contains and conceals a meaning far greater than what we see on the outside. What God has joined together in marriage is to be a reflection of the union between the Son of God and His bride the church. Those of us who are married need to ponder again and again how mysterious and wonderful it is that we are granted by God the privilege to image forth stupendous divine realities infinitely bigger and greater than ourselves.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		November 19	1	servings

INGREDIENTS

1	lb	Sea scallops; patted dry
		All purpose flour
1	tb	Olive oil
2	tb	Butter; (1/4 stick)
2	tb	Fresh lemon juice
2	tb	Water
1	ts	Dijon mustard

INSTRUCTIONS

Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large
skillet over high heat. Add scallops; saute until brown and just cooked
through, about 3 minutes per side. Remove skillet from heat. Using tongs,
transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water
and mustard to skillet and scrape up browned bits. Place skillet over
medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes.
Season sauce with salt and pepper; spoon over scallops.
Makes 4 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 734 Calories (kcal); 40g Total Fat; (49% calories from fat);
76g Protein; 13g Carbohydrate; 212mg Cholesterol; 1029mg Sodium Food
Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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