“On the fifth day of Christmas, my true love gave to me five golden rings.” – Frederic Austin
On New Year’s Eve, Eve, or the fifth day of Christmas, consider the overwhelming parts of your life. What distracts you from peace?
For some, pinpointing the stressors in life can be difficult, but taking time to address the people, future desires, fears, etc.… that divert us from calm, productive lives, frees us from a bit of worry.
Most of the time, we give authority to these people, future desires, fears, etc.… We make ourselves victims by settling for life as is, and slowly, a small problem grows into a massive black hole.
What controls you?
The Saint most recognized on the fifth day of Christmas, Saint Thomas Beckett, challenged the king’s authority over the church in the 12th century. His noble stance against the king resulted in his murder.
While standing up to the authorities in our lives may be challenging, typically, we face less persecution than Saint Thomas Beckett.
Ponder these things and reward yourself for taking the time to seek peace by enjoying this noble feast of seared scallops in saffron corn butter. We cannot all afford 5 golden rings around Christmas time, much less, one golden ring. Hopefully, these scallops will present a much more affordable way to celebrate.
Ingredients For The Scallops:
- 1 TBSP Olive Oil (plus extra for drizzling)
- 1 TBSP Butter
- 1 TBSP Cumin
- 1 TBSP Pepper
- 1 TBSP Garlic Powder
- Salt (To Taste)
Serve With (optional):
- Corn Broth (If you cook your corn cobs in milk, you get corn broth)
- Toasty Bread
- Buttery Spaghetti Noodles
- Cardamom And Black Pepper Sautéed Corn
Instructions For The Meal:
- Melt butter over low/medium heat in a saucepan.
- Once the butter has melted, add Garlic and Sauté for 1 minute.
- Add salt, saffron threads, and corn broth to the saucepan and cook broth until warmed through. Add a squeeze of lemon before serving.
- Pat scallops dry then drizzle lightly with olive oil.
- In a bowl combine salt, pepper, cumin, and garlic powder. Dredge the scallops through the spice mixture.
- Warm butter and olive oil in a cast-iron skillet over medium heat until butter is melted.
- Sear scallops on both sides, until the spices begin to darken and the skin on the top and bottom layer is browned.
- Add a small layer of broth to the bottom of a shallow bowl and top scallops, pomegranate morels, and mint leaves.