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Fish Friday
I have always enjoyed the Italian traditions passed down through the generations. Meatless Fridays is a Catholic tradition the Italians practiced. I still try and adhere to the meatless Fridays whenever I can, except during Lent, when there is no meat at all.
Fish was the usual choice on Fridays, and I’ve eaten a lot of good pizza on Fridays. The Campagna Region of Italy, where this dish originated, has abundant fish and lots of great pizza. I’m sharing my recipe for Bucatini Aioli e Olio, with hot honey-seared scallops.
Aioli means garlic and oil. Olio is also oil.
Cook your pasta al dente.
Add garlic, olive oil, salt, pepper, and red pepper.
Season according to preference
Cast iron pan Heat a little canola or peanut oil, not olive oil.
When the pan is hot, place dried sea scallops in the pan
Salt and pepper lightly.
Sear scallops for three minutes each side.
Serve along with the pasta on a bed of spinach
Two-ounce ramekins of hot honey on the side for dipping
Don’t worry if a little honey mixes with the pasta.
This creates an amazing by-flavor.
New Zealand Sauvignon Blancs are dry and loaded with lemon and grapefruit flavors.
The acidity will call the hot honey a little, if not a beer.I have always enjoyed the Italian traditions passed down through the generations. Meatless Fridays is a Catholic tradition the Italians practiced. I still try and adhere to the meatless Fridays whenever I can, except during Lent, when there is no meat at all.
Fish was the usual choice on Fridays, and I’ve eaten a lot of good pizza on Fridays. The Campagna Region of Italy, where this dish originated, has abundant fish and lots of great pizza. I’m sharing my recipe for Bucatini Aioli e Olio, with hot honey-seared scallops.
Aioli means garlic and oil. Olio is also oil.
Cook your pasta al dente.
Add garlic, olive oil, salt, pepper, and red pepper.
Season according to preference
Cast iron pan Heat a little canola or peanut oil, not olive oil.
When the pan is hot, place dried sea scallops in the pan
Salt and pepper lightly.
Sear scallops for three minutes each side.
Serve along with the pasta on a bed of spinach
Two-ounce ramekins of hot honey on the side for dipping
Don’t worry if a little honey mixes with the pasta.
This creates an amazing by-flavor.
New Zealand Sauvignon Blancs are dry and loaded with lemon and grapefruit flavors.
The acidity will call the hot honey a little, if not a beer.