Green flags are hanging out at the beach. We are in the middle of a stream of perfect days and flat seas. The tide is low at mid-day for all those who like to walk along the water's edge. For swimmers, the ocean is very clean with a gentle eastern swell. Even though it is the weekend , there is planty of parking.Here is a delicious after-beach dinner. Very simple and fast.
Bay Scallops with Bowties (Farfalle) and fresh green beans
Bay Scallops - ½ lb. 100/150 count
Bowtie pasta – ½ lb. ( bowties hold onto a lot of sauce)
Fresh green beans – big handful, trimmed and slant cut into 2 pieces.
Lobster Sauce base - 1 tspn.
Vermouth – ½ cup
White wine – ½ cup
Parsley, dry flakes - 2
TblButter – ¼ lb.
Flour - 2 Tbl.
Soy milk – ½ cup
Melt the butter in a 2 qt. sauce pan at low temp. whisk in the flour, stirring constantly. As it thickens add the vermouth, lobster sauce, and soy milk.Add the parsley and cook at a very low temp, covered and stir occasionally so nothing burns.
Cook the pasta in a large pot of boiling water for about 9 minutes or until aldente.At the same time steam the green beans until they are done but still shiny green.
When the pasta and beans are just about done, poach the bay scallops in a pan of white wine, just until they are translucent but still very tender. This only takes about a minute.
Drain the pasta and fold in the scallops and sauce. Serve in a big shallow bowl with the beans to the side.
