Sauteed Scallops With Lemon-mustard Sauce

One of the greatest mistakes made by those who deny the perseverance of the saints is in focusing on the strength of our will to rebel rather than the strength of God’s commitment to preserve us in faith. Do you actually believe that in His infinite wisdom and love and kindness and grace that He cannot figure out a way to overcome whatever rebellious tendencies you might have and keep you safe in His arms? Do you actually believe that you are able to outsmart Divine Omniscience?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		November 19	1	Servings

INGREDIENTS

1	lb	Sea scallops, patted dry
		All purpose flour
1	T	Olive oil
2	T	Butter, 1/4 stick
2	T	Fresh lemon juice
2	T	Water
1	t	Dijon mustard
1		Fat, 0 Other Carbohydrates

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  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Peace starts with a smile.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1471 Calories From Fat: 350 Total Fat: 39.9g Cholesterol: 61.1mg Sodium: 73.4mg Potassium: 379.5mg Carbohydrates: 240.9g Fiber: 8.7g Sugar: 1.6g Protein: 32.9g