Name: Scallops with Vermicelli
Ingredients: 1 lb Bay scallops; 2 tb Fresh lemon juice; 2 tb Chopped parsley; 1 Onion; chopped; 1 Clove garlic; minced; 2 tb Olive oil; 2 tb Butter; divided; 1 1/2 c Canned Italian tomatoes; undrained & cut up; 2 tb Fresh basil; chopped -=OR=- dried basil; crushed; 1/4 ts Dried oregano; crushed; 2 tb Heavy cream; 1 ds Nutmeg; 12 oz Uncooked vermicelli; hot & drained

Headship in a marriage works when both a husband and wife love Jesus, want to show Gospel and are both walking in the Spirit. Together they ultimately want the Lord’s glory. Together they discuss everything. The husband should never need to demand the wife to submit. They are a team. They have a shared vision for the family. When a certain spiritual direction is needed, the husband provides the leadership. But that decision is not implemented until they both have time to talk and pray through the issue. Together they may seek wise counsel. Perhaps the wife will give a new perspective to the husband. This is what teamwork is all about. This is the meaning of “one flesh.” If we both have the Holy Spirit, why would the Spirit guide us in two different directions? Yet only when all these avenues have been exhausted and the husband feels a certain direction is necessary for the family, then does the wife need to support her husband’s decision. Realizing it is the husband, not her that stands accountable before God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Italian	Main dish, Pasta, Seafood	4	Servings

INGREDIENTS

1	lb	Bay scallops
2	tb	Fresh lemon juice
2	tb	Chopped parsley
1		Onion; chopped
1		Clove garlic; minced
2	tb	Olive oil
2	tb	Butter; divided
1 1/2	c	Canned Italian tomatoes; undrained & cut up
2	tb	Fresh basil; chopped -=OR=- dried basil; crushed
1/4	ts	Dried oregano; crushed
2	tb	Heavy cream
1	ds	Nutmeg
12	oz	Uncooked vermicelli; hot & drained

INSTRUCTIONS

Rinse scallops. Combine the scallops, lemon juice and parsley in a glass
dish. Cover and marinate in refrigerator while preparing sauce.
Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a large
skillet over medium high heat until the onion is tender. Add the tomatoes
with juice, basil, oregano and thyme. Reduce the heat to low. Cover and
simmer for 30 minutes, stirring occasionally.
Drain scallops. Cook and stir scallops in the remaining 1 Tbsp of butter in
another large skillet over medium heat until the scallops are opaque, about
2 minutes. Add cream, nutmeg and tomatoe sauce.
Pour the sauce over vermicelli in a large bowl the toss gently to coat.
Garnish as desired.
From "THE TREASURY OF CREATIVE COOKING" by the Editors of Consumer Guide.
Published 1992 ISBN 1-56173-526-4 Shared by Robert Rostrup
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 17,
1998

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