Name: Scallops Sauteed in Garlic and Tomatoes
Ingredients: 1 lb Scallops; Flour; 4 tb Butter; 2 Cloves garlic; minced; 1 c Diced fresh tomatoes; 1/4 c Minced parsley; 1 tb Lemon juice; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

1	lb	Scallops
		Flour
4	tb	Butter
2		Cloves garlic; minced
1	c	Diced fresh tomatoes
1/4	c	Minced parsley
1	tb	Lemon juice
		Salt and pepper

INSTRUCTIONS

1) Cut scallops in half. Dry on paper towels, then dust lightly with flour.
2) Heat butter in a skillet, add garlic and mix. Add scallops and saut.
until they are lightly brown. Stir in tomatos, parsley and lemon juice.
Season with salt and pepper.
Suggested Wine: Chenin Blanc, Sauvignon Blanc
NOTES : Don't overcook the scallops! Remove from pan as soon as they are
cooked.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
17, 1998

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

In America, we have a long history of valuing the concept of the separation of church and state. This idea historically referred to a division of labors between the church and the civil magistrate. However, initially both the church and the state were seen as entities ordained by God and subject to His governance. In that sense, the state was considered to be an entity that was “under God.” What has happened in the past few decades is the obfuscation of this original distinction between church and state, so that today the language we hear of separation of church and state, when carefully exegeted, communicates the idea of the separation of the state from God. In this sense, it’s not merely that the state declares independence from the church, it also declares independence from God and presumes itself to rule with autonomy.

R.C. Sproul