Name: Sea Scallops in a Lime, Caper, And Thyme Sauce
Ingredients: 1 tb Extra-virgin olive oil; 3/4 lb Sea scallops (20-30 count); 2 tb Minced shallots; 1/4 c Chardonnay or other full- bodied, dry white wine; 1/4 c Evaporated skim milk; 2 tb Small capers; 1 Lime, cut into segments; 1 tb Fresh minced thyme leaves; 4 Scallop shells for serving; Thyme sprigs for garnish; Sea salt

Nothing is a surprise to God; nothing is a setback to His plans; nothing can thwart His purposes; and nothing is beyond His control. His sovereignty is absolute. Everything that happens is uniquely ordained by God. Sovereignty is a weighty thing to ascribe to the nature and character of God. Yet if He were not sovereign, He would not be God. The Bible is clear that God is in control of everything that happens.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Appetizers, Seafood	4	Servings

INGREDIENTS

1	tb	Extra-virgin olive oil
3/4	lb	Sea scallops (20-30 count)
2	tb	Minced shallots
1/4	c	Chardonnay or other full- bodied, dry white wine
1/4	c	Evaporated skim milk
2	tb	Small capers
1		Lime, cut into segments
1	tb	Fresh minced thyme leaves
4		Scallop shells for serving
		Thyme sprigs for garnish
		Sea salt

INSTRUCTIONS

In a saute pan, heat the olive oil, add the scallops, and cook for 2 to 3
minutes on one side.  Turn them on the other side, add the shallots, and
cook for 2 minutes.  Add the wine, evaporated milk, capers, lime segments,
and thyme.  Cook for 2 minutes.
Fill each scallop shell with the scallop mixture and decorate with thyme
sprigs.  Arrange sea salt on a serving plate.  Place the filled shells on
the sea salt and serve. Serves 4 Typed in MMFormat by cjhartlin@msn.com
Source: Cookbook Digest Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11, 1999

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