Kim Dannies: Lifestyle & Adventure writing

Spring Break Delights
April 17, 2003

This week’s Spring Break finds my family enjoying the quiet and beauty of tiny Nantucket Island, whose population will more than quadruple during the summer months. Savoring freshly caught seafood, empty beaches and long rides on the bike path, our main preoccupation is “what’s for dinner?” I’ve endured some ribbing about it, but the most important item I packed for this trip is my cast-iron frying pan. I always cook fish and seafood outside on a hot grill. The cast iron fires up nicely to seal in cooking juices and flavor, and no fishy fumes haunt the kitchen later. Here is today’s menu:

Creamy Lemon Pasta
Job for Kids: Boil water. In a large bowl place the zest and juice of two lemons, salt and pepper to taste. Stir in 1 cup of crème fraiche or heavy cream. Cook 1 lb. of fettuccini for 11 minutes. Drain and add pasta to lemon mixture, toss well.

Cappesante al Pesto
Cappesante: Dry 1 lb. of sea scallops dried on paper towel.

In a shallow bowl measure in 1cup flour, season it with 2 T Old Bay Seasoning.
Pesto: In a food processor place 2 cups packed fresh basil leaves, 3 garlic cloves, ½ cup toasted pine nuts and ½ cup fresh parmesan cheese, shredded. Pulse together until combined well. With motor running, drizzle in ½ cup extra virgin olive oil until a paste-like consistency is achieved, 1 minute or so. Adjust for flavor with salt and pepper. Pour into a small service bowl.
Heat up grill and place cast-iron pan on it, close the hood. Wait 2 minutes and then add 1/3 cup olive oil.
Toss scallops in seasoned flour, and when the oil is popping hot, add them to pan; beware of oil splattering, close hood. Sear for 1 minute. Open up grill hood, put on heat protection for your hand, then give the pan a couple of vigorous shakes. The scallops should be browning nicely for a total cooking time of 2 ½-3 minutes.
Portion scallops to plates and top with pesto. Serve pasta on the side.