Seared Scallops With Lime Cream Sauce And Sesame Noodles

If you are inclined to be angry at someone in leadership of your church because your child does not have fun in church, then first consider if the source of the problem is in the heart of your child. Please don’t make the criteria for judging the success of a church’s efforts at reaching children and teens the fun-value of the meetings. God did not command the church to provide entertainment for your kids. And if you must speak out about it at all, attempt to increase, rather than to decrease the intensity and effectiveness of prayer and Bible study as a means to reach the hearts of the children. If you chose to do otherwise, you could be working against the Spirit.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Asian	Charlotte, Observer	2	Servings

INGREDIENTS

1	lb	Sea scallops
1		Or medium lime
2	t	Vegetable oil
1	c	Whipping cream
2	T	Soy sauce
2		Cloves garlic, minced
1	t	Hot pepper flakes
1	t	Sesame oil
1/4	c	Vegetable oil
1/2	lb	Dry asian egg noodles or lo
		mein noodles

INSTRUCTIONS

To prepare scallops, place them between 2 paper towels to remove
excess liquid. Grate zest from lime and set aside. Cut lime in half
and set aside.  Heat nonstick skillet over high heat. Add 2 teaspoons
vegetable oil  and shake pan to spread it around. Add scallops in
single layer (work  in 2 batches if necessary). Cook 2 minutes, until
browned. Turn with  spatula. Reduce heat slightly and cook 1 to 2
minutes longer. Remove  scallops to plate.  Remove pan from heat and
squeeze lime halves into skillet. Return to  heat and stir in whipping
cream and lime zest. Bring to boil until  cream reduces and thickens.
Turn off heat. Add scallops to pan just  to warm through. Serve
immediately.  To prepare noodles, mix soy sauce, garlic, pepper flakes,
sesame oil  and 1/4 cup vegetable oil in small bowl. Whisk to combine.
Bring  large pot of water to boil. Add noodles and cook 5 minutes.
Drain.  Return noodles to pot and stir in soy sauce mixture. Cover and
let  stand off heat until scallops are ready. Serve noodles warm or at
room temperature.  Notes: Scallops are perfect for a romantic dinner.
They cook very  quickly, so you're not fussing in the kitchen. This is
a dish I made  up to go with a bottle of champagne. I'm no expert at
matching food  and wine, but it tasted good. To serve, I piled noodles
at the top of  the plate, placed the scallops and sauce just below
them, then fanned  Roasted Asparagus spears over the noodles.  Recipe
by: Year's best recipes Compiled by KATHLEEN PURVIS  Posted to
MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan  04, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1339 Calories From Fat: 987 Total Fat: 113.8g Cholesterol: 163mg Sodium: 1088.9mg Potassium: 283.4mg Carbohydrates: 73.1g Fiber: 5g Sugar: <1g Protein: 13.3g