Seafood, fresh veggies offer great summer dining

Today’s menu offerings are truly exceptional — with sophisticated possibilities for the fussiest company or to give your own discerning family a summer supper to remember. Seafood stars as go-withs, and the focus is on light but satisfying. Enjoy!

Lemon-Tossed`

Linguine With Scallops

(Serves 6)

1 pint (2 cups) small bay scallops (or large scallops, cut in half)

8 ounces uncooked linguine

2 tablespoons fresh lemon juice

1 tablespoon butter

1 tablespoon olive oil

1-2 cloves garlic, minced

2 tablespoons minced chives

1 tablespoon EACH minced fresh parsley and lemon thyme leaves (stripped from stems)

1 teaspoon finely grated lemon peel

¼ teaspoon ground white pepper

2 tablespoons grated Romano or Parmesan cheese

Cook pasta in boiling water with NO salt until easily cut against side of saucepan w/side of fork. Drain, place in medium bowl. Drizzle lemon juice over the noodles and toss. Set aside, covered to keep warm.

Meanwhile, melt the butter in a heavy skillet over medium heat. Add garlic, chives and herbs and cook, stirring until soft. Raise heat to medium/high and toss in scallops; add olive oil and sauté, stirring until opaque and cooked through - 3-4 minutes. Stir in lemon peel and white pepper. Pour scallop mixture overa pasta, tossing well. Sprinkle with cheese, tossing once more to coat evenly. Garnish with lemon slices and rosemary or dill sprigs as desired. Serve immediately with extra cheese available.

Note: You can easily change this recipe into a refreshing salad by draining and immediately cooling the pasta in cold water, draining well when cold, then tossing with the lemon juice. Omit butter and use olive oil only when sautéing scallops, and allow to cool before tossing with the pasta. Instead of adding grated cheese, use minced green herbs of choice, salt and pepper to taste, and another drizzle of olive if necessary. Serve with a bowlful of Kalamata or other olives of choice.

Bonus Tip: Instead of pasta serve the scallop/lemon peel mixture over chopped romaine or other salad greens and add a little Caesar dressing for a great green salad!

Legendary

Pea Salad

Dressing:

1/3 tablespoon lemon juice

½ cup white wine vinegar

3/4 tablespoon salt

½ teaspoon pepper

Dash of Worcestershire sauce

½ teaspoon Dijon mustard

1 small clove garlic, finely minced or grated

3/4 teaspoon cane sugar

1½ cups fine olive oil

Combine all dressing ingredients and set aside.

Assemble salad:

1 10-ounce package frozen petite peas (or fresh, cooked and chilled)*

1 cup celery, sliced, chopped fine

¼ cup green onions w/tops, chopped

1 cup finely chopped cashews

¼ cup crisp-cooked bacon, crumbled (soy bacon or bacon bits o.k.) optional

1 cup sour cream

Salt to taste

Prepare and toss salad ingredients through bacon (if used) into salad bowl. Measure out 1/4 cup of mixed dressing and combine with the sour cream and salt: Toss lightly into the pea salad until well mixed. Cover and refrigerate until chilled. At serving time, place in lettuce leaf cups*. Save remaining dressing in tightly covered jar for future salads.

Tip: It isn’t necessary to thaw frozen peas before use. They will thaw nicely during preparation, addition of the dressing and “rest” in the fridge. Do NOT use canned peas.

* To cook fresh shucked peas, dredge in boiling water for 3-4 minutes only, drain well, rinse with cold water and drain again.

* Why not use your lettuce cups to make your salad into a wrap? Great for outdoor dining since you won’t have to worry about lost silverware. Or, chop the lettuce mix with the other ingredients and use your favorite “wrap” material – pita, flour tortilla or crispy hard-shell tacos. Serve with shrimp on skewers` from the BBQ for a full meal deal.

Now, the best of both worlds – pasta, peas and mint in an unbelievable summer hot dish so versatile you won’t believe it!

Capellini Pasta

With Mint & Peas

2 cups (about 1/2 lb.) sugar snap peas*

1/2lb. dried Capellini pasta` or very fine spaghetti

1 clove garlic, minced

1 Tbsp. EACH butter and olive oil

1 Tbsp. finely slivered lemon peel (yellow part only)

3-4 Tbsps. lemon juice``

1/3 cup packed slivered fresh mint leaves

1/2 cup crème fraiche *

Salt and fresh ground pepper

In a f-5-qt. pan, bring 2-3 quarts of water to boil over high heat. Meanwhile, pull off and discard strihgs from peas; rinse and drain. When water boils, add pasta. Cook until almost tender to bite – about 3 minutes – then add peas. Stir and cook until bright green, about 2 minutes. Drain pasta and peas together in a large colander. In the pan, combine garlic and butter/oil over med-high heat, stirring until butter melts. Add peas/pasta and mix a minute or so.` Add about 2 teaspoons of the lemon peel, 2 Tbsps of the juice, and about 1 Tbsp. of the minced mint to the pan and mix. Have 4 wide pasta or soup bowls ready and divide pasta mixture into them, swirling to make a well in the center: Spoon crème fraiche evenly into each center and sprinkle equally with remaining peel, mint and lemon juice. Add salt and pepper to taste.

Our illustration shows the finished product, beautiful and savory. The best part isn’t shown, though, since your choice of peas might not be sugar snap. You have the option to substitute plain (petite) peas, Chinese pea pods and/or pea shoots . You may also opt for basil in lieu of mint, but take great care with other herbs since this dish is delicate. Serve with buttered French or Ciabatta toast and a crisp white wine or even Champagne. A dish of cashews is a good go-with.

* Make your own crème fraiche with a mix of 2 parts heavy whipped cream to 1 part sour cream.

Warm Shrimp and Cashew

Salad With Lemon-Herb Dressing

8 cups mixed baby greens

7 Tbsps. olive oil

3 Tbsps. fresh lemon juice

1 Tbsp. EACH of:

minced fresh dill;

minced fresh chives;

minced fresh cilantro

minced fresh parsley

20 uncooked medium shrimp, peeled, deveined

1 or 2 large red, perfectly ripe tomatoes, washed, cut into slices, then diced (pieces should be about 1-inch thickness) OR 16 cherry tomatoes, cut in half*

1/3 cup roasted salted cashews

Place greens in large bowl; cover and refrigerate. Whisk oil, lemon juice and minced herbs in medium bowl to blend: Season to taste with salt and pepper.

Heat 2 Tbsps. dressing in heavy large skillet over medium heat; add shrimp and sauté, tossing until opaque in center – about 4 minutes. Toss chilled greens with enough remaining dressing top coat; add shrimp, tomatoes and cashews and toss again.

* The meaty flesh of a large, real tomato beats cherry tomatoes every time – but if you can’t find a truly perfect, ripe one, try to find cherry tomatoes that are not too juicy/seedy.

Enjoy today’s offerings with a simple sorbet and a glass of wine and let the joy of good food take away the rigors of our various quarantines. Bon appetit!

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 between the hours of 8 a.m. to 7 p.m.