Name: Scallops with Green Peppercorn
Ingredients: 1/4 c Unsalted butter; 1 1/2 lb Bay scallops; 1/4 c Dry sherry; 1/2 c Whipping cream; 1 Jar (1-oz) pickled green peppercorns; drained; Salt to taste; 1 ts Caribe (crushed N. New Mexico hot red chile); 4 Patty shells or croissants; heated

[Jonathan] Edwards reminds us that God doesn’t choose men because He foresees excellence in them, but “He makes them excellent because He has chosen them.” Or again, “God doesn’t choose men and set His love upon them because they love Him, for He hath first loved us” (1 John 4:10). “Nor did God choose men because He foresaw that they would believe and come to Christ. Faith is the fruit of election and not the cause of it.” “Nor is it from any foresight of men’s endeavors after conversion, because He sees that some will do much more than others to obtain heaven, that He chooses.”

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood	4	Servings

INGREDIENTS

1/4	c	Unsalted butter
1 1/2	lb	Bay scallops
1/4	c	Dry sherry
1/2	c	Whipping cream
1		Jar (1-oz) pickled green peppercorns; drained
		Salt to taste
1	ts	Caribe (crushed N. New Mexico hot red chile)
4		Patty shells or croissants; heated

INSTRUCTIONS

Melt 2 Tbs butter in a large, heavy skillet over medium-high heat. Add
scallops and quickly cook, stirring, until edges are light golden and
almost all liquid has evaporated, leaving skillet almost dry. Remove
scallops to a platter and keep warm. Add sherry to skillet; deglaze
skillet, then add cream and cook, stirring, until mixture is reduced by
about 1/3. Stir in scallops, peppercorns, salt and caribe. Cook a few
minutes; taste and adjust seasonings. Serve in patty shells or over
croissants on warmed plated. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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