Feast of the Holy Guardian Angels

Do you believe in Guardian Angels? If not, while you are not alone, you might just find yourself in the minority. While the term “Guardian” does not appear in the Bible, the idea of Guardian Angels does. And you don’t have to believe in Angels for Angels to exist. Believers and nonbelievers alike walk the earth with Angels.

Psalm 91 is a great place to start. “For He commands His Angels with regard to you, to guard you wherever you go. With their hands they shall support you, lest you strike your foot against a stone.” While the passage does not use the term Guardian, the description is clearly that of a protector sent by God. The Catechism of the Catholic Church affirms the existence of Guardian Angels. Each Sunday as part of the Mass, we recite the Profession of Faith. “We believe in God, the Father, the Almighty, maker of heaven and earth, and all that is seen and unseen..” From the beginning, unseen Angels have been with us, watching, guiding and at times interceding on our behalf. Standing beside each of us is an Angel of the Lord. So why you may wonder do bad things still happen?

To accept the idea of Guardian Angels sent by God, we must also accept the concept of Fallen Angels. Lucifer has sent his angels. Just as there are Angels, Demons walk among us. Evil does exist. There exists darkness and light. Love is light. Compassion is light. And realize you are so loved, so special in the eyes of God that even before you were born, he created a Spiritual Being to be with you always. That is how awesome each of us is to the Lord.

Rejoice!

Today is also National Fried Scallops Day. Fried – that’s like pan-seared, right? Close enough. Pan-seared just sounds more “upper crust” than “fried”. I’m really not sure why anyone would fry a scallop in the first place. This highly prized gem of the sea can easily be overcooked, and overcooked means tough and rubbery. Pan-seared is a promise of meat that is melt-in-your-mouth tender.

To celebrate Guardian Angels, and in keeping with Fried Scallop Day, may I present to you a delicious Seafood Pasta Dish. Think of the Farfalle Pasta as little wings and Scallops as pearls of the sea. Enjoy!

Pan-Seared Scallops over Pasta
1 (16 oz) package Farfalle Pasta
24 Sea Scallops
3/4 cup Olive Oil
1/4 cup Lemon Juice
1-1/2 teaspoons Dried Minced Garlic
1 teaspoon Fine Sea Salt
1/2 Fresh Black Pepper
2 tablespoons Dried Basil
8 tablespoons Butter, divided
Cherry Tomato Halves, garnish
Whole Basil Leaves, garnish

Bring a large pot of salted water to a boil. Cook pasta in boiling water for 10 to 12 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.

Meanwhile, rinse, drain and place scallops in a large bowl. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the fresh black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.

Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Swirl pan to coat in the melted butter. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Remove scallops and keep warm. Cook the remaining 12 scallops the same way.

In a small saucepan, melt remaining 6 tablespoons of butter with 1/2 cup olive oil, 1 tablespoon dried basil, 1/2 teaspoon dried garlic, and 1/2 teaspoon sea salt. Pour mixture over pasta. Toss to coat.

Divide pasta onto plates, and top with scallops. Cut a handful of tomatoes in half, garnish plates. Finish with a few leaves of basil for contrasting color.

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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