An Ember Days Friday in Autumn

Today’s inspiration comes from two Old School observances within the Church. It’s an Ember Days of Autumn and it’s a Friday.

Ember Days of Autumn were once set aside to give thanks to God for the harvest of grapes, giving us wine. Christ’s first public miracle was to change water to wine at the wedding feast in Cana. It emphasizes the importance of the fruit of the vine. As Catholics, we are reminded of the true meaning of the Bread and Wine at His alter.

TAKE THIS, ALL OF YOU, AND DRINK FROM IT,
FOR THIS IS THE CHALICE OF MY BLOOD,
THE BLOOD OF THE NEW AND ETERNAL COVENANT,
WHICH WILL BE POURED OUT FOR YOU AND FOR MANY
FOR THE FORGIVENESS OF SINS.

By the power of the Holy Spirit, during communion we are in the physical presence of Christ. Not a symbol, but His true body, His true blood.

In our house, we observe the abstinence of Friday’s supper. Since today no longer requires fasting on Ember Days, I’ve incorporated the importance of giving thanks for the wine by including a port in the preparation of these scallops. A nice bottle of Portuguese wine would be a nice touch to a meal served in gratitude for all God has done.

Portuguese Scallops over Rice
2 cups cooked White Rice
1-1/2 lbs Sea Scallops
Fresh Himalayan Pink Salt to taste (a pinch or so)
Fresh Black Pepper to taste
1 tablespoon Olive Oil, divided
1/3 cup Port Wine
2 tablespoons fresh Lemon Juice (about half a lemon)
Fresh chopped Italian (flat) Parsley, about 1/4 cup, divided
5 Garlic Cloves, minced

Steam rice. While rice is steaming, prepare all other ingredients. Set aside until ready to use.

Season scallops with Himalayan salt and pepper. Heat 1/2 tablespoon oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 3-4 minutes on each side or until browned.

Remove scallops from pan; keep warm. Repeat procedure with remaining oil and scallops.

Stir in port wine and lemon juice, scraping pan to loosen browned bits. Return scallops to pan. Add about half of parsley, and garlic; saute 30 seconds over high heat.

Serve scallops over rice. Garnish with remaining parsley and lemon slices.

Serve and enjoy and be blessed!

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Lord, when Your glory appears, my joy will be full.