Name: Scallops in Champagne Sauce
Ingredients: 2 lb (900 g) scallops; 2 c Champagne ("Brut", or "Extra Dry") or dry white wine; 2 tb (30 ml) shallots, finely chopped; 4 tb (60 ml) low-fat or non-fat sour cream; 2 tb (30 ml) flour; Salt and freshly ground black pepper to taste; 4 tb (60 ml) dry bread crumbs.

God did not demand that we first demonstrate our allegiance to Him before Christ would agree to die in our place. To demand that we somehow show ourselves deserving of forgiveness in order to regain our status as His children would have been futile. What can ungodly, rebellious sinners offer God that would move the holy Creator of the universe to sacrifice His only Son on their behalf? So God acted first, motivated solely by his own sovereign love, to grant mercy to His people as the ultimate expression of His grace (Ex. 33:19; Isa. 63:7; Rom. 9:15-18; Eph. 2:4; Titus 3:5; 1 Pet. 1:3). Christ died for us because the Father and the Son loved the unlovable.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Main dish, Shellfish	4	Servings

INGREDIENTS

2	lb	(900 g) scallops
2	c	Champagne ("Brut", or "Extra Dry") or dry white wine
2	tb	(30 ml) shallots, finely chopped
4	tb	(60 ml) low-fat or non-fat sour cream
2	tb	(30 ml) flour
		Salt and freshly ground black pepper to taste
4	tb	(60 ml) dry bread crumbs.

INSTRUCTIONS

Combine the Champagne and the shallots in a large saucepan (large enough to
hold the scallops) and bring to a boil over high heat. Reduce the heat to
medium and simmer until the amount of liquid is reduced by half. Add the
scallops and continue to cook over medium heat for 5 to 7 minutes, until
the contents of the pan almost reach a boil and the scallops have become
firm and white. The scallops should be under-done at this point. Remove the
scallops with a slotted spoon and place in an oven proof gratin dish,
quiche pan, or other shallow container. Thoroughly mix the flour with the
sour cream and add to the liquid remaining in the pan, stirring to combine
thoroughly. Bring the liquid to a boil and continue to boil over high heat
until it is the consistency of heavy cream. This may take from 2 to 5
minutes, depending on how much liquid the scallops gave up. Spoon the
liquid over the scallops, sprinkle with the bread crumbs, and place under a
pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes.
Serve immediately. Serves 4 to 6, or 8 as an appetizer.
Posted to MM-Recipes Digest  by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998

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