Ember Days of Autumn and Sea Scallops

Welcome to the second Ember Days of Autumn. This day is a celebration of the changing season, to give thanks for the grapes that will become wine while standing as a reminder of the sacrifice made for all on Good Friday.

Thank You, Lord Jesus, for loving us so much that You became man, suffered, and died that we might be rescued by Your grace through faith. Words cannot express how grateful we to receive Your salvation.

Thank You for all that You provide for us on a daily basis. Thank you for lifting us up when we are weak and afraid.

Most of all, we thank you for Your abundant harvest. In Christ name we give you thanks now and forever. Amen.

There are two reasons to prepare a seafood supper today. The first is that it is Friday. To forgo meat is to acknowledge the sacrifice of Christ on the cross. The second reason is that today is an Ember Days Friday. Once upon a time, today would have been a day of fasting and abstinence. Is it so much to ask that at the very least we abstain? Especially when a seafood supper can be amazingly delicious?

The absolute best part about most Seafood Suppers is that we are talking 15 to 20 minutes from that first cut to Supper’s on the table. So pretty, so inviting. So perfect on a crisp Autumn evening. Add some warm bread and a late harvest wine and it’s over the top delicious.

Spicy Seared Spinach Scallops
20 large Sea Scallops
1/2 teaspoon Kosher Salt, divided
1/2 teaspoon fresh Black Pepper
1/2 Red Onion
2 Red Fresno Chilies
1 Red Jalapeno Pepper
6 Garlic Cloves, thinly sliced
2 Lemons, cut into wedges
Cooking Spray as needed
2 (8 oz) pouches Microwave Brown Rice (Uncle Ben’s)
1 tablespoon Olive Oil
1 lb Baby Spinach

With paper towels, dry scallops well. Season scallops with 1/4 teaspoon of salt and the black pepper. Set seasoned scallops aside on paper towels.

Cut onion in half from root to tip. Reserve half for another use. Peel remaining half, thinly slice and set aside. Stem Fresno and Jalapeno peppers. Thinly slice peppers, removing some or all of the seeds depending upon desired heat. Set aside. Peel garlic, thinly slice and set aside. Cut each lemon into quarter wedges, set aside.

Heat a large cast-iron skillet over high. Spray skillet with cooking spray until a nice sheen is achieved. Add scallops to skillet; cook 2 minutes. Turn and cook another minute or until just cooked through. Remove scallops from the skillet; tent to keep warm.

Heat rice pouches one at a time according to directions. (For Uncle Ben’s, vent package, place in the microwave on high for 90 seconds each.) Keep warm until ready to serve.

While rice packets cook, reduce heat under the skillet to medium-high. Add oil to pan. Scatter onions and peppers in the skillet, sprinkle with remaining salt. Sauté for 2 minutes. Add garlic; cook an additional 90 seconds. Add spinach by the handful, stirring to wilt before adding more.

Divide spinach among four dinner plates. Top each serving of wilted spinach with 5 scallops. Place about 1/2 cup of rice alongside the scallops, garnish plate with 2 lemon wedges. Serve and enjoy.