Make Valentine's special with simple, elegant dishes

Consider this menu: Lemon-basil Linguine; Seared sea scallops; Steamed buttered asparagus; Simple Green salad; Easy dessert.

Doesn’t that sound scrumptious? I happen to know it is, because it’s one of my very favorite suppers served up many times (in the far-distant past)!

First of all, everything is “quick-cooking” except the desserts – which you will have made beforehand anyhow. Here are the “how-tos” with the bonus possibility of a smashing option. Enjoy!

Lemon-Basil Linguine

(For 8)

2 quarts water

1 ½ teaspoons coarse salt, divided

1 16-ounce pkg. linguine

2 tablespoons lemon-infused olive oil

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1/3 cup toasted breadcrumbs (grind up croutons)

½ cup shredded fresh basil (at the produce counter)

1/3 cup finely-chopped walnuts OR pine nuts, toasted

¼ cup grated Parmesan

½ teaspoon ground black pepper

Bring water to boil in a heavy pot. Add 1 teaspoon salt. Add pasta and cook uncovered, stirring occasionally to desired doneness, 8-10 minutes. Drain well, Toss with lemon-infused olive oil, lemon zest and juice. Add bread crumbs, basil, nuts, cheese, remaining ½ teaspoon salt, and pepper. Toss and serve immediately.

Asparagus

Purchase asparagus spears according to your guest list, allowing 4 to 6 per person.

While the linguine cooks, in another pot, bring salted water to a boil, toss in asparagus spears (whole are prettiest) and cook 4-7 minutes till tender but not overdone. Drain well, leave covered in colander till ready to place in an oblong serving bowl and dot with a tablespoon or more of butter. Top with a sprinkle of chives if you wish.

Scallops

Purchase large sea scallops allowing for 4-6 per guest: .Rinse, dry.

1 tablespoon each of olive oil and butter (with more on hand as needed)

1-2 large garlic cloves, finely minced

Snipped fennel fronds and grated lemon rind as desired

Heat oil/butter combination in heavy skillet: When hot, toss in scallops and sear both sides quickly, till beautifully golden-tan, then turn heat down to med-low, add minced garlic and stirring often, allow to cook for no more than 3-4 minutes OR till scallops are totally tender when pierced with sharp point. Add oil/butter as needed. If you have an iron skillet, use it as the serving dish! (on a heavy trivet, of course).

Tossed Salad

Prepare a shallow bowl of simple greens (enhanced if you wish with chopped green onions, artichoke hearts, thin-sliced cucumber, celery, etc.); toss with a small amount of (Litehouse) Caesar dressing.

Service:

Place all dishes on the table or buffet. Guests will dish up their own pasta, asparagus, and salad, opting for spooning their scallops alongside or atop the pasta – or on the salad!

Our pictured dessert of Berries and Cream features raspberries, but unless you have some beauties in your freezer, go for whatever fruit in season are at hand. Mangos are incredible right now, and once in a while an organic shipment will come in of berries from warmer climes. Regardless, here’s the how-to for any fruit at all. By the way, don’t use fake cream!

Fruit and Cream

(For 4, add to ingredients as needed)

1 cup heavy whipping cream

1/3 cup raspberry liqueur (Framboise or Chateau Monet, etc.) divided

¼ cup sugar, divided

1 cup chopped fresh fruit

½ cup whole berries or fruit cubed small

Garnish: fresh mint

In a chilled medium bowl, combine cream, 2 tablespoons liqueur and 2 tablespoons sugar. With mixer at high speed, beat until medium peaks form; set aside.

In a small bowl, combine shopped fruit, remaining 3 tablespoons liqueur and remaining 2 tablespoons sugar. Let mixture sit for at least 15 minutes. Divide among four dessert glasses. Top each with about ½ whipped cream mixture; garnish with mint and prepared berries/fruit. Serve.

Tip: If liqueur’s not on your personal list, simply melt some raspberry/strawberry jelly or, if using mango or pineapple, pineapple juice will serve. The raspberry liqueur however, works nicely with the latter two fruits as well.

If little heart cookies are coveted at your house, make some with your favorite recipe, put together with some strawberry jam, top with a dollop of whipped cream and a piece of fruit – voila! A cookie shortcake! Hint – for a softer approach, to be eaten with a fork instead of fingers, use thin slices of pound cake or angel food cake!

Happy Valentine’s Day to everyone, and remember — love is the answer to every problem!

Valle Novak writes the Country Chef and Weekend Gardener columns from the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com.