Company coming? Try these treats

Today’s recipes are truly for entertaining and take that extra hour or so of prep.

But it’s fun to be creative once in a while, and when you’re in the mood and expecting special company, worth the time.

One special aspect of these offerings, however, gives you to opportunity to show off your own “catch” if you’ve spent some time fishing at the local streams or lakes. Enjoy!

Our first offering is a divine full-meal salad which you can make your own with a choice of fish or seafood — including your own fresh-caught trout or bass. Great with shrimp, too! This takes lots of salad-prep but it’s all fun!

Favorite Fish with Endive-Arugula Salad and Orange-Caper Relish

1 cup orange sections, cut into thirds or fourths

2 Tbsps. slivered red onion

1 Tbsp. chopped parsley

1 Tbsp. capers, minced

1 tsp. orange rind

1 Tbsp. fresh orange juice

1 Tbsp. fine virgin olive oil

1 tsp. rice wine vinegar

1/8 tsp. ground red pepper

Combine all ingredients in a small bowl, tossing gently to combine. Cover and chill till time to serve.

Prepare salad dressing:

1/2 cup Mayonnaise

1 Tbsp. chopped fresh dill

2 Tbsps. Water

1 Tbsp. sherry or wine vinegar

1 1/2 tsps. Dijon mustard

1/2 tsp. black pepper

1/4 tsp. salt

Combine all in a large bowl, stir with a whisk. Set aside

Prepare Salad:

2 cups curly Endive, shredded

2 cups baby arugula, shredded

1/2 cup thinly sliced fennel bulb

1/2 cup thin-sliced English cucumber

1/2 cup thin-sliced radishes

Mix salad ingredients and toss into dressing in bowl; toss and mix gently but well till completely combined. Top with chopped nuts or croutons if you wish. Set aside.

Prepare fish.

4 6-ounce fish fillets or 16 to 24 shrimp depending on size

1/2 tsp. EACH coarse salt and fresh ground pepper

Olive oil for cooking

Heat a heavy skillet over med-high heat. Sprinkle fish (but not shrimp) with salt and pepper. Use only enough oil to coat pan and fry fish/shrimp and cook about 4 minutes on each side or until desired doneness.

Divide salad equally on sides of four plates. Place 1 fillet or evenly divide shrimp on each plate, topping each serving with chilled orange-caper relish.

Note: This recipe accepts a plethora of substitutions – radicchio, Savoy or Napa cabbage for the greens – mango for the oranges, etc., as you see fit. Experiment!

You’re not likely to have scored scallops at your local fishing spot, but this one’s a winner!

Scallops w/Spinach and Paprika Syrup

1/4 cup cane sugar

1/4 tsp. paprika

1/8 tsp. ground red pepper

1/4 cup lemon juice

2 tsps. olive oil, divided

1 tsp. butter, divided

1 1/2 lb. jumbo sea scallops

1/4 tsp. salt, divided

1/4 tsp. black pepper

1 tsp. minced fresh garlic

10 ounces fresh baby spinach, stemmed

1/4 cup pine nuts*, toasted

Lemon or lime wedges

Bring first four ingredients to boil in a saucepan; cook 4 minutes or until mixture thickens; cool slightly.

While paprika mixture cooks, heat a large skillet over med-high heat. Add 1 tsp. olive oil to pan; swirl to coat.

Pat scallops dry with paper towels; sprinkle lightly with salt (1/8 tsp.) and black pepper.

Add scallops to pan, cook 2 minutes on each side or till done, shaking and tossing to brown evenly on sides as well. Remove from pan; keep warm.

Add remaining tsp. oil and the garlic to pan; cook 30 seconds, stirring constantly; add half tsp. of butter and half the spinach. Cook for 1 minute, stirring constantly - a spatula works best for this. Add remaining butter and spinach; cook, stirring. 2 minutes longer or till wilted; stir in 1/8 tsp. salt.

Divide spinach evenly on each of four plates, and divide scallops evenly atop servings.

Drizzle paprika mixture evenly over scallops; sprinkle with 1 Tbs. pine nuts over each serving.

Serve with lemon or lime wedges if you wish, and crusty hot rolls if desired.

* You may opt, as I do, for finely chopped cashews, walnuts or slivered almonds in place of pine nuts as you prefer.

Our final recipe is a delectable anytime delight that combines elegance with ease.

Crab Quiche

1 ready-to-bake pie-crust for 9-inch pie

1 1-pound King crab leg, thawed if necessary, or ½ pound solid or lump crabmeat of any kind

4 large eggs

2 cups heavy cream

2 tablespoons EACH finely chopped fresh chives, parsley, cilantro

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg

1/2 cup EACH Monterey Jack and Swiss cheese, grated together*.

Set oven to 375 degrees. With weights in shell to keep pie from swelling, pre-bake crust in pie plate till pale gold and set, about 20 minutes.

Cool completely. Make filling.

If using crab leg, use poultry scissors to cut crab shell away to get all meat out. Cut into ½-inch pieces. Discard shell.

Whisk together eggs, cream, herbs, salt, pepper and nutmeg. Stir in crabmeat.

Pour into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken – 40-50 minutes. Cool in pie plate on rack 15 minutes before serving.

* You may prefer Cheddar for a more assertive flavor.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.