Name: Scallops, Spa Pasta
Ingredients: 1 1/2 c Water; 2 tb Shallots; sliced; 1/2 tb Tarragon; chopped; 1 ds White pepper; 1 ds Nutmeg; 1 bn Asparagus; 1/4 c Dry white wine; 1 tb Dijon mustard; 2 tb Cream cheese; fat-free; 1 ts Lime juice; 1 lb Linguini; 12 lg Sea scallops; whole; 2 tb Chives; chopped

Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Pastas and, Seafood – e	5	Servings

INGREDIENTS

1 1/2	c	Water
2	tb	Shallots; sliced
1/2	tb	Tarragon; chopped
1	ds	White pepper
1	ds	Nutmeg
1	bn	Asparagus
1/4	c	Dry white wine
1	tb	Dijon mustard
2	tb	Cream cheese; fat-free
1	ts	Lime juice
1	lb	Linguini
12	lg	Sea scallops; whole
2	tb	Chives; chopped

INSTRUCTIONS

Combine water, shallots, tarragon, pepper and nutmeg in saucepan. Bring to
boil over medium heat. Add asparagus stems. Cook 2 minutes. Add asparagus
tops and wine, cooking until tender. Remove asparagus tops, slice into
small rounds and reserve. In food processor combine contents of saucepan
with mustard, cream cheese and lime juice. Blend until smooth. Strain
through cheesecloth or metal strainer. (Sauce can be prepared in advance to
this point).
Cook pasta until al dente. Drain well. return sauce to pan. Add scallops
(cut into thirds) and simmer over medium heat 30-45 seconds. Be careful not
to overcook. Add pasta and asparagus tips to sauce. Toss lightly. Garnish
with chives.
Recipe by: Southern Elegance Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Sharon <jouet@mindspring.com> on Jul 14, 1997

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