Stir-fried Scallops With Pasta

I…remind you what the true ministry of the Holy Spirit looks like. It’s not chaotic, flashy, and flamboyant (like a circus). It’s usually concealed and inconspicuous (the way fruit develops). We cannot be reminded too often that the Holy Spirit’s primary role is to exalt Christ, especially to elicit praise for Christ from His people. The Spirit does this in a uniquely personal way, first of all by reproving and convicting us - showing us our own sin, opening our eyes to what true righteousness is, and making us sense deeply our accountability to God, the rightful Judge of all (John 16:8–11). The Holy Spirit indwells believers, empowering us to serve and glorify Christ (Rom. 8:9). He leads us and gives us assurance of our salvation (vv. 14–16). He prays for us with groanings too deep for words (v. 26). He seals us, keeping us secure in Christ (2 Cor. 1:22; Eph. 4:30). The Spirit’s daily presence is the source and the secret of our sanctification as He conforms us to the image of Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish, Low-cal	4	Servings

INGREDIENTS

1	lb	Bay scallops
4	oz	Capellini OR Linguine
1/4	c	Dry white wine
2	T	Water
1/2	t	Instant chicken bouillon, *
2		Cloves of garlic, minced
1	T	Margarine OR butter, **
1 1/2	c	Fresh mushrooms, sliced
1/2	c	Green onions, sliced
1/2	c	Carrot, shredded
1	T	Parsley, snipped
4		Lemon wedges

INSTRUCTIONS

Granules (try to use the low-sodium kind such as Wylers) ** I use
olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook
pasta according to package directions, EXCEPT omit oil; drain and  keep
warm. Meanwhile, for sauce, stir together wine, water,  cornstarch, and
chicken bouillon granules; set aside. In a large  skillet, cook garlic
in hot margarine or butter for 30 seconds. Add  mushrooms, green
onions, and carrot; stir-fry for 2 to 3 minutes or  till carrot is
crisp-tender. Stir sauce. Add sauce, scallops, and  snipped parsley to
vegetable mixture in skillet. cook and stir till  the sauce is
thickened and bubbly. Cook and stir for 2 minutes more  or until the
scallops are opaque. Serve with lemon wedges. Yield:  Makes 4 (1 1/4
cup servings. One serving equals: 2 lean meat  exchange; 1 1/2
starch/bread exchange; 1 vegetable exchange; 1/2 fat  exchange.
Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated  fat 1;
Cholesterol 37; sodium 340 (less if using low-sodium  bouillon);
Potassium 617 Source: B H & G "Eat & Stay Slim" From the  recipe files
of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on  GEnie  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 59 Calories From Fat: 27 Total Fat: 3.1g Cholesterol: <1mg Sodium: 96.7mg Potassium: 200.6mg Carbohydrates: 5.1g Fiber: 1.1g Sugar: 2g Protein: 1.4g