Name: Zoodles with Scallops
Ingredients: 1 1/2 lb Zucchini, medium-size; 2 ts Cornstarch; 1 Cl Garlic, minced; 3 Plum tomatoes, coarsley chop; 2 ts Lemon juice; 1/2 lb Sea scallops, quartered; 2 tb Vegetable oil, divided; 1 Med Onion, thinly sliced; 3 tb Soy sauce, lite; 1 ts Oregano, crumbled

Though church discipline is a very difficult area of doctrine and one hard to practice, it nevertheless rests upon the divine authority of Scripture and is vital to the purity, power, progress, and purpose of the church. The responsibility and necessity for discipline is not an option for the church if it obeys the Word of God, but a church must be equally concerned that Scripture is carefully followed in the practice of church discipline.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Seafood, Main course	4	Servings

INGREDIENTS

1 1/2	lb	Zucchini, medium-size
2	ts	Cornstarch
1		Cl Garlic, minced
3		Plum tomatoes, coarsley chop
2	ts	Lemon juice
1/2	lb	Sea scallops, quartered
2	tb	Vegetable oil, divided
1		Med Onion, thinly sliced
3	tb	Soy sauce, lite
1	ts	Oregano, crumbled

INSTRUCTIONS

Cut zucchini lengthwise, into long strips, 1/8-inch thick and 1/8-inch
wide; set aside. Coat scallops with cornstarch. Heat 1 Tablespoon oil in
hot large skillet over high heat. Add scallops and garlic and saute 2
minutes; remove. Heat remaining 1 Tablespoon oil in same pan. Add onions;
saute 2 minutes. Reduce heat to medium. Add zuchinni, tomatoes, lite soy
sauce, lemon juice and oregano, stirring to combine. Cover and cook 4
minutes; stirring occasionally. Return scallops to pan; cover and cook 30
seconds more. UPL by Dr. Jim Culveyhouse 73330,2525

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