Name: Scallops in Cream Sauce
Ingredients: 1 lb Scallops; 1 Green onion [ with top], thinly sliced; 1/4 c Margarine or butter; 1/4 ts Salt; 1/4 c Dry white wine; 2 ts Cornstarch; 1/2 c Whipping cream; 4 c Hot cooked spinach noodles or fettuccine; 1/2 c Finely shredded swiss cheese

In their book, Victims and Victors, David Reardon and associates draw on the accounts of 192 women who experienced pregnancy as the result of rape or incest. It turns out that when victims of violence speak for themselves, their opinion of abortion is nearly unanimous and the exact opposite of what most would predict: nearly all the women interviewed said they regretted aborting their babies conceived via rape or incest. Of those giving an opinion, more than 90 percent said they would discourage other victims of sexual violence from having abortions. Not one who gave birth to a child expressed regret.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss		1	Servings

INGREDIENTS

1	lb	Scallops
1		Green onion [ with top], thinly sliced
1/4	c	Margarine or butter
1/4	ts	Salt
1/4	c	Dry white wine
2	ts	Cornstarch
1/2	c	Whipping cream
4	c	Hot cooked spinach noodles or fettuccine
1/2	c	Finely shredded swiss cheese

INSTRUCTIONS

if scallops are large, cut into halves. cook and stir onions in margarine
in 10-inch skillet over medium-high heat until tender. stir in scallops an
salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.
mix wine and cornstarch; stir into scallop mixture. heat to boiling,
stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in
whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese.
spoon scallop mixture over noodles. serve with freshly ground pepper if
desired.
serves 6
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Donna Partigianoni
<donna@leesville.com> on Mar 08, 1997.

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