Pasta, seafood delights shine at Christmas buffet

In many homes throughout the country, a big Christmas celebration/dinner just isn’t going to happen. I’ll only be seeing a couple of my family members, mainly for a quick gift exchange, and after a glass of champagne and some nibbles from my table, they’ll be on their way back to the Spokane area.

The buffet table will feature the piece de resistance — a platter holding a side of smoked salmon and my all-time favorite pasta (and seafood) offerings — a simple fruit salad and fruit cake (naturally) for dessert. Here are some of my favorites, the first of which is pictured.

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

1/4 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 over 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 mixed olives.

Bonus tip: Instead of pasta serve the scallop/lemon peel mixture over chopped romaine or other salad greens and toss with a little Caesar dressing for a great green salad.

King Crab Fettuccini

(For 4 — enlarge as needed)

2 or 3 King crab legs, heated in oven or in boiling water until warm through; flesh removed and cut into bite-size pieces

2 tablespoons real butter

2 tablespoons flour

1 cup half and half

1/2 cup heavy cream

1/3 cup shredded Parmesan cheese

6-ounce pkg. fettuccini, cooked, drained, covered

1 tablespoon finely chopped fresh parsley leaves

In heavy saucepan, melt butter, stir in flour until creamy; gradually stir in half and half, stirring with gravy whisk until well incorporated. Mix in heavy cream, then stir in Parmesan. Cook and stir on low heat until smooth. Fold in crab meat, stir and heat about 3 minutes. Add fettuccini into the sauce, lifting and mixing gently until well incorporated. Pour onto a platter in into pasta bowl and top with the parsley. Serve immediately.

Note: You can, if you wish, substitute large steamed prawns.

Simplicity should rule on a buffet and this (pictured) salad is the perfect answer. It’s designed for four to six people, so figure accordingly. By the way, this salad features (hulled) pistachio nuts, but finely chopped walnuts or pecans work nicely too. Mix, if you wish.

Orange/Date Salad

6 oranges

2 tablespoons orange flower water or rosewater (optional, use if desired)

Lemon juice

3/4 cup chopped pitted dates

1/3 cup (or more) pistachio nuts and other chopped nuts

Confectioners’ sugar to taste

Peel oranges over a bowl (to catch juices) with a sharp knife, removing and discarding all pithy veins, and cut into segments. If segment skins are thick, carefully peel them if you wish. Place orange segments in a serving dish. In a small bowl, stir together the juices, flower waters and a little lemon juice as desired (taste as you go) pour over segments. Top with chopped dates, sprinkle nuts over all, and keep cool until serving time.

A little drama marks this delicious salad option.

Mixed Greens Salad With Fruit & Vinaigrette

(Serves 8)

2 heads butter lettuce OR mixed red or green leaf lettuces, rinsed well, patted dry

4 or 5 ripe pears, peeled if necessary, rinsed, cored, sliced into “fans,” separated

Several small clusters of (rinsed) grapes — black, red, green or mixed

1/4 cup orange-ginger vinaigrette (recipe follows)

Dressing: (To be made the day before)

Orange-Ginger Vinaigrette:

(about 1 1/2 cups)

1/2 cup fresh orange juice

1/2 cup virgin olive oil

1/4 cup honey

1/4 cup champagne vinegar

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon fresh grated ginger or finely slivered dried ginger “coins”

In a medium bowl combine all ingredients and whisk to combine. Place in airtight container and refrigerate at least 24 hours before use. At serving time, arrange greens on a large platter with a drizzle of the dressing, with pear slices and grape clusters arranged around outer rim. Have remaining dressing in a server for those who want a little extra.

The happiest of Christmases to all of you and your families.

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.