Blessed Be the 3rd Sunday in Lent

If you love seafood, consider this the 3rd Sunday in Lent your lucky day! Unlike all the other days of Lent, Sundays are apart from the sacrifices, the penance and sorrows of the season. Sundays are to be celebrated with feasts and filled with joy.

As it turns out, March 12 is also Baked Scallop Day. For some, Scallops, or rather their shells hold significant meaning. Images of Scallop Shells mark The Way of Saint James, the Camino de Santiago. It is a pilgrimage across Spain, France and Portugal, to arrive in the city of Santiago de Compostel in Galicia, in northern Spain. It is said that this is the burial spot of Saint James, the Apostle. Somehow, during this time of Lent, when we are called to sacrifice the ways of this world and to follow Christ, that a Sunday Celebration and Scallop Day come together. God moves in mysterious ways to inspire, to remind and to gently guide us along on our journey home.

If today you hear His voice, harden not your heart

Baked Scallop Sunday Supper
Panko Parmesan Baked Scallops
Lemon Angel Hair Pasta
Romaine Italian Salad with Creamy Dressing

Panko Parmesan Baked Scallops
3 tablespoons Olive Oil, divided
1 lb large Sea Scallops, about 16
1/4 teaspoon Kosher Salt
1/4 teaspoon fresh Black Pepper
2 tablespoons Butter, melted
1 Lemon, zested and juiced
2 tablespoons minced Shallots
1/2 cup Italian Panko Breadcrumbs
1/4 cup Parmesan Cheese
2 tablespoons Italian Parsley

Heat oven to 425-degrees. Coat the bottom of an 8-inch square baking dish with 1 tablespoon olive oil.

Pat scallops dry; season evenly with salt and pepper. Arrange scallops in a single layer in the prepared dish. Set aside.

Melt butter. Zest lemon into the butter. Cut zested lemon in half, juice into the butter. Mince shallot, add to the lemon-butter. Drizzle the lemon butter over the scallops. Without wiping out the bowl, combine breadcrumbs with parmesan in the now empty bowl. Mince parsley, sprinkle over other breadcrumbs. Stir in remaining 2 tablespoons of olive oil. Sprinkle moistened breadcrumb mixture evenly over the scallops.

Place in the heated oven to bake until scallops are opaque and the toppings are a beautiful golden-brown; about 12 minutes. Serve hot with lemon wedges if desired.

Lemon Angel Hair Pasta
8 oz Angel Hair Pasta
2 Garlic Cloves, minced
1 Lemon, zested and juiced
1/3 cup Italian Parsley, minced
2 tablespoons Olive Oil
Kosher Salt to taste
White Pepper to taste

Bring a large pot of salted water to a full boil. Cook pasta according to package directions, about 3 minutes. Reserve 1/4-cup of the pasta water. Drain pasta, transfer to a large serving dish.

While the water comes to a boil, mince the garlic, set aside. Zest lemon, cut in half and set aside. Mince parsley, set aside.

Pour reserved pasta water over the cooked pasta. Add garlic, lemon zest and parsley. Juice lemon directly over the pasta. Add olive oil, toss well. Season with salt and pepper to taste. Serve warm or at room temperature and enjoy.

Romaine Italian Salad with Creamy Dressing
The Salad Dressing 
1/2 cup Mayonnaise
1/3 cup White Wine Vinegar
1 teaspoon Olive Oil
2 tablespoon Light Corn Syrup
2 tablespoon Parmesan Cheese
2 tablespoon Romano Cheese
1/4 teaspoon Garlic Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Parsley Flakes
1 tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed. Transfer to small serving pitcher or salad dressing bottle and chill until ready to use.

The Salad
2 bunches Romaine Lettuce
2 cups Grape Tomatoes
1 small Red Onion
8 pickled Pepperoncini Peppers
Creamy Italian Dressing as desired
Italian Croutons
Handful Shaved Parmesan cheese
Fresh Ground Black Pepper

Tear the lettuce into bite-size pieces. Scatter into a large salad bowl. Cut the tomatoes in half, scatter over the lettuce. Peel and thinly slice the onion into rings. Break apart and scatter over the salad. Add the pepperoncini peppers whole. Toss to blend. Chill until ready to serve.

Just before serving, add croutons, drizzle with salad dressing; toss to coat. Serve with shaved Parmesan Cheese and additional dressing on the side.

Pass the pepper mill around the table if desired.

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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