This recipe is the thirteenth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives. We thought it would be fun to bring the two together.
In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!” The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.” The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.
What a celebration this will be! Imagine what the elements of the greatest party you could plan or attend would be like. The atmosphere would be comfortable and very inviting. People would want to be there because each person would be accepted for who he/she is. Each person would be made to feel special and everyone would feel included and a part of the activities. The fellowship and interactions between people would be real. The food would have the freshest ingredients and the flavors would be perfect. There would be no concern about the effects of pesticides or chemicals used in the growing process of the food. There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied. This is what we would anticipate the wedding supper of the Lamb to be like.
The most formal of feasts includes 21 courses. When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21courses! We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.
We offer shellfish for the 13th course:
Mediterranean Shrimp & Scallop Pot Pie
Yield: 4 servings of 1 Pot Pie per person
Ingredients:
- 2 tablespoons olive oil
- 1 stick butter
- 8 large scallops
- 8 large shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 4 canned artichoke hearts, quartered
- 3/4 cup sun-dried tomatoes
- 1 teaspoon garlic, minced
- 2 cups chicken broth
- 1 cup button mushrooms, sliced
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1 teaspoon Old Bay Seasoning
- 1/2 cup heavy cream
- 1 can of 5 biscuits
- Parmesan cheese, shredded
*(Also need 4 8 to 10-ounce ramekins.)
Cooking Directions:
- Preheat oven as indicated on can of biscuits.
- In a large non-stick frying pan, melt 1 stick of butter and 2 tablespoons of olive oil over medium-low heat. Once butter is melted, add chopped onion and bell pepper.
- Saute until onion is translucent and bell pepper softens.
- Add 4 quartered artichoke hearts and 3/4 cup sun-dried tomatoes. Saute for approximately 1 minute.
- Add garlic and cup of sliced button mushrooms. Saute until soft.
- Add 2 cups chicken broth and turn heat to medium-low. Add basil, oregano and Old Bay seasoning. Simmer approximately 5 to 10 minutes.
- Remove from heat and add heavy cream. Stir thoroughly. Turn temperature to low and retain at a slow simmer.
- Ladle 2 tablespoons of broth in the bottom of each ramekin. Place two shrimp and two scallops in each ramekin. Ladle simmering vegetables and broth into each ramekin over seafood, filling approximately 3/4 full.
- Sprinkle 1 tablespoon of shredded Parmesan cheese on top of broth.
- Take 1 canned biscuit and stretch, using fingers, evenly until it will cover top of ramekin. Gently place biscuit on ramekin, covering completely.
- Place ramekins on baking sheet and bake in oven until biscuit is golden brown, approximately 10 to 12 minutes.
- Remove from oven and sprinkle each biscuit with more Parmesan cheese if desired. Serve immediately.
*Serving Variation: For a lighter, flakier crust, substitute a canned croissant for the biscuit.
Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb? Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”
Learn more and/or RSVP here
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
(Join us next Sunday for the 14thcourse.)
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis,
8th Course (in place of pasta): Mini Soft Tacos,
9th Course (caviar): Country Boy Caviar,
10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,
11th Course (game): “Jack” Rabbit Gravy over Biscuits,
12th Course (wild mushrooms): Portobello Mushrooms Stuffed with Sausage and Smoked Gouda
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