Summertime Temperatures - Bay Scallops & Bowtie pasta

Lucky for everyone the temperature should be in the high 80's today and the sky is clear and the tide is low at midday. The flat ocean makes all the conditions very user friendly. Don't bother to think of the plunging economy today because those who are in charge don't think about it anyway. After a full day of fun in the sun here is a light and tasty dinner.

BAY SCALLOPS – BOWTIE PASTA

Bay scallops 100/150 count – ½ lb.
Bowtie pasta – ½ lb.
Green beans, French cut – two handfuls
Vermouth – ½ cup
Butter - ¼ lb.
Flour – 2 TBL
Lobster sauce – 1 TBL
Black. Pepper, fresh ground
Parsley – 1 bunch
Lemon juice – 1 lemon
Soy milk/ - ½ cup
White wine – 1 cup


Cook the bowties in boiling water for 8 to 9 minutes. While this is cooking make the butter sauce and steam the green beans.

Make the butter sauce by adding the flour and 2 TBL of butter together and stir constantly with a whisk at low temp. add the vermouth , the soy milk, lobster sauce and parsley as you stir. Cook this at a very low temp.

Heat the wine in a pan and poach the scallops. This happens very quickly and only cook until they begin to turn opaque.

Place the beans on a plate with butter and drizzle lemon juice over.

Place the bow ties on the plate . Spoon on some scallops and cover with butter/ lobster sauce. Grind on some pepper to taste.