Guardian Angels and A Fried Scallop Feast

A belief in guardian angels isn’t exclusive to Christians. Guardian Angels can be found throughout all antiquities. Babylonians and Assyrians testified to the existence of Guardian Angels through the art that once decorated palaces. Bible doctrine on the subject is clear. Yet one does not have to embrace a religious foundation to believe in angels, especially Guardian Angels.

Angels are everywhere. These beings move between heaven and earth, as messengers, protectors and at times enforcers. In Genesis angels not only act as the executors of God’s wrath against the cities of Sodom and Gomorra, they deliver Lot from danger. Look to Exodus as God told Moses “my angel shall go before thee.”

While our Guardian Angels can act upon our senses and upon our imagination, they cannot act in opposition of our will, for free will is a gift from God above. He so loves each and every human being that He has surrounded us with angels to guide us, to protect us, but not to interfere. It is one of the most difficult mysteries to accept. Yet we must trust in the Lord, and in the end He will call us to Him in heaven.

I love that the Feast of Guardian Angels coincides with National Fried (Seared) Scallops Day. October is National Seafood Month (yum!) and Scallops are a symbol of the Way of Saint James, so to have Scallops as part of an angelic feast seems so fitting.

Have a beautiful, blessed day!

Buttery Thyme Seared Scallops
1-1/2 lb. fresh Sea Scallops
3 tablespoons butter
3 fresh Thyme Sprigs
Kosher Salt to taste
Black Pepper to taste
1/2 cup White Wine
Additional Thyme Sprigs for garnish

Pat scallops as dry as possible with paper towels. Set aside.

Set a large non-stick skillet over medium heat. Add the butter to the pan as it warms. Strip thyme leaves from sprig; add to the melting butter. Swirl pan to coat bottom in thyme butter. Increase heat to medium-high.

Place the scallops in the pan without over crowding. Sprinkle with salt and pepper. Cook over medium-high heat without disturbing for 3 minutes or until a nice crust has developed on the scallops. Gently turn with tongs, cook for an additional 2 minutes.

Add white, swirl pan and let cook until heated through. Plate scallops, drizzle with pan juices and garnish with fresh thyme.

These lovely scallops are delicious with Jasmine Vegetable Rice Pilaf, steamed vegetables such as asparagus and warm bread for a completely divine feast fit for angels.

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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