Ingredients

1/3 C. ginger root finely chopped
1/2 C. cream sherry
3 sticks butter
6 lg. cloves garlic, finely chopped
1 1/2 lbs. sea scallops
1 1/2 C. light cream

Cooking Instructions

Marinate ginger in sherry at least 2 hours. Melt butter in large frying pan over medium heat. Saute garlic but do not brown. Add scallops and saute for 1 minute. Add sherry and ginger mixture and bring to boil for 1 minute. Remove scallops and set aside. Add cream to mixture in frying pan and bring to hard boil, then reduce to simmer. Stir frequently until reduced to a rich creamy sauce. Return scallops to sauce to reheat. Serve garnished with chopped parsley and paprika. Serves 6.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)