A Simple Christmas Eve Supper

The wait is over. The house is decorated. The stockings hung, and all those presents wrapped. Perhaps you and your family are planning a quiet evening at home. Perhaps a seven-course-seven-fish meal is just a bit over the top. I get that, really I do. Yet Christmas Eve should be special. With that in mind, might I entice you with a simple scallop supper?

Tonight in anticipation of tomorrow’s Christmas Feast, we will partake in a simple late-night supper. Afterward, we will bundle up while dawning our Sunday Best and make our way to join all the other sleepy faithful in celebration of the Midnight Mass. We will hold hands and sing praises as we give thanks for all that God has given us. After mass, we will light the White Candle in the center of our Advent Wreath.

After Midnight, As the White Candle is lit:
Prayer: Heavenly Father, we are blessed by Your love.
Grant us the grace to draw ever closer to you
Transform us, O Lord, into Your beacons of light
To be Your messengers of hope, peace, joy and everlasting love.

Response: Blessed be the name of the Lord

Advent (5)


A Simple Christmas Eve Supper
Seared Scallops with Chimichurri Butter Sauce
Roasted Asparagus with Thyme
Four-Cheese Angel Hair Pasta

Seared Scallops with Chimichurri Butter
Chimichurri Compound Butter
1 cup Butter, softened
3 tablespoons Oregano, minced
1 teaspoon Red Pepper Flakes
5 Garlic Cloves
1/4 cup Lemon Juice
Splash Red Wine Vinegar
1 tablespoon Honey
1 bunch Italian Parsley
1/4 cup Olive Oil
1 sheet wax paper, 16 inches long

To make Chimichurri Compound Butter: Take the butter out early to give it time to soften. Once the butter is soft enough to blend with the Chimichurri Sauce, begin by mincing the oregano. Place the oregano in a blender along with the red pepper flakes. Peeled garlic cloves, add to the blender along with the lemon juice, vinegar and honey.

Tear the parsley into small pieces and add to the blender. Pulse a few times to start the blending process. While blending, drizzle in olive oil until fully incorporated.

In a large bowl, fold the Chimichurri Sauce into the softened butter until fully incorporated.

Lay out wax paper, place compound butter in the middle of the wax paper, then shape into a log, roll the paper over the log and twist the ends to secure. Place the log in the freezer until firm.

Pan-Seared Scallops
2 lbs Sea Scallops
3 tablespoons Canola Oil
Kosher Salt to taste
Black Pepper to taste

To Sear the Scallops: Pat scallops dry with a paper towel.

Heat canola oil in a large sauté pan. Season scallops with salt and pepper, then sear until golden brown, about 3 minutes per side. Remove scallops from the pan and place on a serving plate.

Melt 6 ounces of the Chimichurri Compound Butter in the same pan, swirl around to pick up any browned bits in the pan. Pour the butter sauce over of the scallops and serve.

Roasted Asparagus With Thyme
3 lbs fresh Asparagus, trimmed
3 tablespoons Olive Oil
3/4 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
1/4 teaspoon Pepper

Heat oven to 425 degrees. Line a rimmed baking pan with heavy-duty foil and set aside.

Rinse asparagus, snapping off the woody ends. Place asparagus in the prepared baking pan. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper.

Bake, uncovered, for 10 to 15 minutes or until crisp-tender. Transfer to a serving dish and enjoy.

Four-Cheese Angel Hair Pasta
Kosher Salt as needed
1 lb. Angel Hair Pasta
1 cup Mild Cheddar Cheese, grated
1 cup Fontina, grated
1 cup Gruyère, grated
1/2 cup Pecorino, grated
1/4 cup Italian Parsley
1 tablespoon Butter
1 cup Half-and-Half
Freshly ground Black Pepper to taste

Note: Pecorino is a hard Italian Cheese made from sheep’s milk. If unavailable, Parmesan Cheese may be substituted for the Pecorino Cheese.

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.

While the water comes to a boil, grate all of the cheeses and set aside. Cheese that is grated from a block will melt and blend better than those that are sold by the bag already shredded.

Finely mince the parsley for garnish and set aside.

In a large skillet over medium-high heat, melt butter and combine with half-and-half. Bring to a low simmer, add all of the cheese and season with pepper. Reduce heat to low and mix until well incorporated.

Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick, add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.

Merry Christmas Everyone!

2019 Christmas Decorations (45)

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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