Scallops Over Pasta – We Love God!

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

3	qt	Salted water
12	oz	Dry fettuccine
1 1/2	lb	Sea scallops
2	T	Butter
1/4	c	Flour
1/2	c	Regular or low-fat sour
		cream
1/2	c	Finely chopped fresh chives
2	T	Finely chopped fresh chives
1/2	c	Salmon caviar

INSTRUCTIONS

4    
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings:
In a large pot over high heat, bring the salted water to a boil. Add
the fettuccine and cook for about 10 minutes, or until it's cooked
through but still firm to the bite. Meanwhile, prepare the scallops  by
pulling off the little piece of muscle attached to one side. Rinse
under cold water and pat dry. In a large, non-stick skillet over
medium heat, melt the butter. Set the flour in a shallow bowl or on a
plate. Dip only one side of the scallops into the flour and shake off
any excess. When the butter has melted, set the scallops, floured  side
down, in the skillet in a single layer and cook, without moving,  over
medium heat for 3 minutes. Cover teh skillet and cook for  another 2
minutes, or until the scallops are just cooked through.  Drain the
pasta and return it to the pot, off the heat. Toss it with  the sour
cream, 1/2 cup of the chives, and the salmon caviar. Set a  nest of
pasta in the center of each plate and top each pasta nest  with the
scallops, set sauteed side facing up. Garnish each plate by
surrounding the pasta with a dusting of the chives.  Source: Good To
Eat by Burt Wolf (Publisher: Doubleday, 1999)
http://gourmetconnection.com/burtwolf  Posted to The Gourmet Connection
Recipe Page Newsletter  by  [email protected] on May 16,
1999, converted by  MM_Buster v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2177 Calories From Fat: 805 Total Fat: 91.4g Cholesterol: 291.7mg Sodium: 105.3mg Potassium: 822.9mg Carbohydrates: 285.6g Fiber: 10.6g Sugar: 1.6g Protein: 51.6g