Steamed Marinated Scallops And Ham

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	6	Servings

INGREDIENTS

1	lb	Scallops
		Sherry to cover
1/4	c	Onion
1		Or
2		Fresh ginger root
1/2	t	Salt
1/2	c	Smoked ham
1	t	Sugar

INSTRUCTIONS

Cut each scallop in half. Add sherry and let stand 15 minutes, turning
occasionally. Drain, discarding marinade. Arrange scallop sections on
a heatproof dish. Mince onion and ginger root and sprinkle over
scallops. Then season with salt. Shred ham and arrange on top;
sprinkle with sugar. Steam until done (about 3 to 5 minutes). See
"How-to Section".  NOTE: Use sea scallops, not bay scallops, for this
dish.  From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 271 Calories From Fat: 111 Total Fat: 12.6g Cholesterol: 56.7mg Sodium: 838.8mg Potassium: 164mg Carbohydrates: 30.7g Fiber: <1g Sugar: <1g Protein: 9.6g