north shore news {i FOOD Oysters and scallops rich in nutritional value From page 22 Latin America. It is easy to make. 750 g B.C. scallops (prop- erly cleaned) 125 mL freshly squeezed lemon juice 125 mL freshly squeezed lime juice 2 fresh jalapeno peppers seeds removed 5 mL pepper sauce 50 mL finely chopped n onions CO mL skinaed B.C. hot house, vine-ripened toma- toes 5 mL salt or to taste 5 mL freshly chopped oregano — 2 mL freshly chopped basil _ 50 mL extra fine olive oil 50 mL fresh red bell pep- per matchsticks sprigs of parsley or cilantro Method: Place small scal- lops in a stainless steel bowl. Pour on lemon and lime * Juice. Cover and refrigerate for 12 hours. Toss and stir three or four times during this period. Drain the juice. “Add all the other ingredi- ents, mix gently. Garnish _ with the peppers and cilantro sprigs. Present this dish as an appetizer, with dark rye of pumpernickel vidual lettuce leaves. Serves 8 appetizer courses. Certain qualities of oys- ters are legendary. It is crue they have 8 g of protein for nine small oysters. Also, for the same quantity, 85 mg calcium, 5 mg iron, 66 mg sodium, 109 mg potassium, 84 retino} equivalent Vitamin A, and even 27 mg of Vitantin C. Whatever the story about oysters, they are (like other shellfish) low in fat and high in nutritive value. B. C. Oyster Sautee 20-24 oysters — ask your purveyor to shuck them. Pat them dry. 100 mL all-purpose flour with salt and ground black pepper 200 mL melted butter 1 lemon, sliced Method: Dredge the oys- ters in the seasoned flour. Heat the butter in a large skillet and panfry che oysters on medium to high heat until brown on both sides. Do not over cook, Serve on top of whole wheat tuast pieces, garnished with lemon Summertime PENFOLDS RAW- _ SONS RETREAT SEMILLON- _ CHARDONNAY 1996 (Australia) $9.95 This was my standby _. white wine for all-purpose : entertaining this summer, whether for. elegant light suppers, blowtorch barbe- cues, butterfly watching, . midnight snipe hunts etc. ete. “A perfect balance of apple and citrus notes from - ¢ chardonnay propped up by the subcler td richer _ texture of the workhorse semillon. - Almost every Aussie win- ery seems to be making this combination lately, but this “is ‘consistently among the best. _ Every bit as good value as their Rawson’s Retreat cabernet-shiraz. ISLA NEGRA CABERNET SAUVI- GNON 1994 ~ ne winners John Moore WINE SPOTS (Chile) $9.95 A new product (may nor be in all stores), but worth searching out for those of us who like to get change back from a ten, even if only a nickel. Named after the island retreat of world famous Chilean poet, Pablo Neruda, this is a surprisingly big, jammy drink-now wine that says “seize the day" with every sip as forcefully as any poem. No pretensions, just solid rich fruit and a bare hint of oak that will wash down anything from tapas to T- bones. Buy a case, another bag of briquettes and pray the weather holds. Me oes Bas : ‘Lie slices and parsley sprigs. As an accompaniment, prepare bread pre-burrered, on indi- a mayonnaise-tarragon sauce. 200 mL mayonnaise, 20 mL lemon juice, very finely chopped fresh tar- ragon to taste, 5 mL Worcestershire sauce, or to taste. Prepare this a couple of hours in advance. Serves eight to 10 people as an appetizer. A nice change. if you, unlike Greenpeace, believe B.C. forest issues are best managed through dialogue and a democratic process, rather than blockades and boycotts, add your name and home town to our list of supporters. CA 1-800-567-TREE FAX: (604) 685-5373 WRITE: P.O. Box 49312, 1055 Dunsmuir St. Vancouver, B.C., Canada V7X 113 Or contact us at our website: www. forest.org FOREST ALLIANCE OF ARITESE COLUMEE A Common sense, Common ground.