Do you believe in Guardian Angels? Most people do. And this believe isn’t limited to people of faith or a particular religion. Nearly half of those who have never attended religious services or belong to a religious organization think angels exist.
That said, faith does play a part in the percentage of people who accept the existence of angels. Among Christians in general, 88% acknowledge a belief in angels. Of those who attend weekly religious services, this increases to 94% and among Evangelical Christians, it’s as high as 95%. Women are more likely to believe angels are real than men, as are those over the age of 40. The idea of Guardian Angels can be found in scripture. Catholics profess a believe in angels with the Profession of Faith. “We believe in God, the Father, the Almighty, maker of heaven and earth, and all that is seen and unseen.” However; a belief in angels can be a slippery slope. A “relationship” with angels should never be a substitute for a relationship with the Creator.
Angels cannot perform miracles. They do not answer prayers. They do not impart some mystical wisdom or act as go-betweens between this life and the next. Unless God has willed it, angels go unseen and often unheard. While angels can be sensed by us, they cannot interfere in our free will. This is a gift from God. Not even God can interfere in our free will. Remember those old cartoons with an angel and a demon on the shoulders of our hero? Neither could interfere with free will. The choice is always ours to make. Evil exists because it is chosen. Goodness exists because it is chosen. Why is that? Often the reward is immediate. Rob a store, you immediately have money in your pocket. Give your coat to a person without one, and you are the one who is shivering. The rewards of doing good aren’t always immediate. We sometimes lack patience. The fact that people struggle with right and wrong says there is hope for us yet.
Today is the Feast Day of Guardian Angels. Saint Thomas Aquinas once said “Angels are spiritual creatures who unceasingly glorify God and who work to serve God’s saving plans for all mankind.” He went on to explain that beside each person who believes in God, stands an angel of God’s creation who watches over us. Saint John Bosco once said “Ignore the devil and fear him not, for he trembles and flees at the sight of your guardian angel.” Today we celebrate our Guardian Angels, not as god-like creatures, but with joy that God so loves us, he has sent is angels.
Today is also National Fried Scallop Day. Scallops are always a great start to any celebration, especially one with Heavenly undertones. After all, the scallop shell is a symbol of The Way of Saint James. Enjoy!
Guardian Angel Heavenly Feast
Appetizer –
Seared Sea Scallops with Creamy Basil Sauce
Main Course –
Chicken Piccata over Angel Hair Pasta
Warm Italian Bread
White Wine
Salad –
Simple Caesar Salad
Dessert –
White Chocolate Mousse Dessert Cups
Seared Sea Scallops with Creamy Basil Sauce
Roasted Garlic Pesto
3 Garlic Cloves, unpeeled
1/2 cup Fresh Basil
3/4 cups Baby Spinach
Handful Pine Nuts
Olive Oil as needed
1-1/2 tablespoons Lemon Juice
1/2 tablespoon Red Wine Vinegar
Salt to taste
White Pepper to taste
2 tablespoons Parmesan Cheese
Toast garlic in a small skillet over medium-heat, shaking pan occasionally, until fragrant and color deepens slightly, about 7 minutes. Let garlic cool, then peel and chop coarse.
Process garlic, basil, spinach, pine nuts, olive oil, lemon juice, salt and pepper in food processor until smooth, stopping to scrape down bowl as needed. Add Parmesan Cheese and a drizzle of olive oil, continue to process until thoroughly combined.
Transfer pesto to a small bowl, cover and refrigerate until needed.
Seared Scallops
1 lb large Sea Scallops, completely pat dry
Kosher Salt to taste
Fresh Black Pepper
1 Lemon,, zested for garnish
Curly Parsley, finely snipped for garnish
2 tablespoons Olive Oil
1/3 cup Heavy Cream
1/2 cup Pesto, above
With paper towels, pat scallop until completely dry. Season scallops with salt and fresh pepper, set aside.
Zest lemon, set aside. Snip parsley for garnish, set aside.
Add oil to a non-stick heavy bottomed skillet. Add scallops to the pan, sear 2 minutes or so per side, until golden brown. Remove scallops to a serving platter, tent and set aside.
In a sauce pan over medium heat, warm cream until it begins to thicken, about 3 minutes. Remove from heat, whisk in pesto.
Spoon pesto sauce over scallops. Garnish with a sprinkling of lemon zest and snipped parsley. Serve at once.
Chicken Piccata over Angel Hair Pasta
3 Garlic Cloves
3 tablespoons Capers
2 tablespoons Parsley
1/3 cup Flour
1/4 teaspoon White Pepper
1/4 teaspoon Paprika
1 lb thin Chicken Breasts
2 tablespoons Olive Oil
5 tablespoons Butter, divided
1 cup White Wine
1/3 cup Chicken Stock
1/4 cup Lemon Juice
8 oz Angel Hair Pasta
Peel and finely mince garlic, set aside. Rinse and drain capers, set aside. Finely snip parsley, set aside. Reserve some parsley sprigs for additional garnish.
Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside.
Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
Pour the wine into the now empty skillet; bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until reduced by half, about 5 minutes. Whisk in the chicken stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 3 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
While the chicken simmers, bring a large pot of lightly salted water to a full boil. Add angel hair pasta, return to a boil. Cook pasta about 3 minutes or until al-dente. Drain and keep warm.
Remove the chicken pieces from the skillet, keep warm. Divide angel hair pasta among 4 warm dinner plates. Drizzle pasta with some of the Piccata Sauce. Top each with 2 or 3 thin breasts. Spoon remaining sauce over the chicken. Garnish with a little parsley. Serve with warm bread and enjoy.
Simple Caesar Salad
1 head Romaine Lettuce
Favorite Creamy Caesar Salad Dressing
Parmesan Cheese, shaved
Caesar Garlic Croutons as needed
Fresh Pepper as desired
Tear lettuce leaves into large bite-size pieces. Place in a bowl and add a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.
Plate the salad on chilled salad plates, top with a shaved Parmesan Cheese and croutons. Add fresh black pepper, if desired. Serve immediately.
White Chocolate Mousse Dessert Cups
12 oz White Baking Chocolate
2 cups Heavy Cream, divided
1 tablespoon Powdered Sugar
1 teaspoon clear Vanilla Extract
12 Bite-size Dark Chocolate Dessert Cups
Raspberries or Strawberries for garnish
Coarsely chop white chocolate. In a small heavy saucepan, combine chocolate and 2/3 cup cream. Simmer, stirring constantly, over medium-low heat until chocolate has melted and mixture is smooth.
Transfer to a bowl, allow to cool to room temperature.
In a small bowl, beat remaining 1-1/3 cups cream. until it begins to thicken, soft peak stage . Add powdered sugar and vanilla; whip until soft peaks form. Fold 1/4 cup of the cream into chocolate mixture, then fold in remaining cream.
Spoon mousse into dessert cups. Cover and refrigerate for 2 hours. Just before serving, garnish with berries as desired.
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