The End Is Nigh

In August, everyone seems to linger around the dinner table as if they are trying to extend the summer. This menu is perfect for that.

For starters, serve a refreshing haricot vert salad with salt-roasted almonds and a crusty baguette. Prepare all components of this attractive main course ahead of time and, just before serving, quickly sear the scallops and bring everything to the table.

New red or black-skinned potatoes always work well with seafood and fish. Judy’s Smashed Potato technique is terrific. Make extra, for second helpings. And don’t forget peaches and ice cream, and a plate of dark chocolates for a fitting dessert.

Bon appétit!

Haricot Vert With Salt-Roasted Almonds(Serves 4)1 cup sliced almonds, blanched

1 teaspoon coarse sea salt

2 tablespoons unsalted butter, melted

3/4 pound fresh haricot vert, stems removed

8 ounces large white mushrooms, trimmed

1 teaspoon lemon juice

1 large red bell pepper, roasted, skinned and seeded, diced

1 tablespoon extra virgin olive oil

1 tablespoon walnut oil

1 tablespoon sherry vinegar

Sea salt and white pepper, to taste

1 tablespoon fresh chervil leavesTo prepare:Preheat the oven to 275ºF.

Wet almonds with water.

Sprinkle with salt.

Toss in melted butter.

Spread almonds in a single layer on a parchment-lined baking sheet.

Roast, stirring often, until golden brown and aromatic, about 10 to 12 minutes.

Set aside.

Blanch beans in boiling water.

Cook, until they are bright green and crunch tender.

Immediately plunge beans into ice water to stop the cooking process.

Drain well.

Set aside.

Remove mushroom stems.

Reserve for another use.

Julienne only the white part.

Toss with lemon juice.

Set aside.

Whisk olive and walnut oil with vinegar, just before serving.

Toss with mushrooms.

Toss beans, red pepper and about 2 tablespoons of almonds in a mixing bowl.

Add mushrooms with the sauce.

Toss.

Add salt and pepper.

Taste and adjust the seasonings.

Mound on salad plates.

Garnish with chervil.Judy’s Smashed New Black Potatoes(Serves 4)4 large new black potatoes, scrubbed and unpeeled

3 tablespoons unsalted butter

Sea salt and freshly ground black pepper, to taste

Fistful of flat-leaf parsley leaves, choppedTo prepare:Add potatoes to a pot of boiling salted water.

Cook, just until tender to the point of a fork, about 25 minutes, depending on potato size.

Drain immediately.

Place on a clean surface.

Smash each potato with the heel of your hand, until flattened.

Melt the butter in a medium skillet over moderate heat.

Add smashed potatoes when the foam subsides.

Sauté, until brown, about 5 minutes per side.

Remove pan from the heat.

Season with salt and pepper.

Dust with parsley.

Serve.Seared Sea Scallops(Serves 4)For the greens and garnishes:

1/2 cup Htipiti, see recipe below

6 cups assorted baby salad greens, washed, spun dry

1/2 red onion, thinly sliced

12 green and black pitted olives

8 roasted baby artichoke hearts, or 2 per person

2 medium tomatoes, cut into wedges

6 baby “butterfly” eggplants, washed, split in half lengthwise

Oil, for sautéing

For scallops:

3 to 5 dry sea scallops per person, tough tendon removed, rinsed and patted dry

Sea salt and freshly ground black pepper, to taste

Smoked paprika, for dusting

Canola or safflower oil, for sautéingTo prepare:Coat the bottom of a small skillet with oil over high heat.

Sauté eggplant, until just tender.

Set aside.

Rinse scallops.

Pat dry.

Season with salt, pepper and paprika.

Refrigerate, uncovered, until just before serving time.

Arrange a mound of lettuce in the center of a dinner plate.

Scatter onion on top.

Tuck tomatoes along the lettuce.

Garnish with eggplant, olives and artichokes.

Set aside.

Lightly coat the bottom of a non-stick skillet with oil.

Place over high heat.

Sear scallops, about 2 to 3 minutes, on the first side.

Flip.

Sear other side. Do not overcook; they should be light brown on edges, but moist and translucent in the center.

Immediately remove from the pan.

Arrange on the greens.

Add a dollop of Htipiti sauce in the center.

Arrange a smashed potato on the side.

Serve at once.Htipiti—Greek Meze Dip Of Red Peppers, Onions And Feta(About 2 cups)4 red onions, peeled and halved

1 tablespoon extra virgin olive oil, for drizzling

1 large jar of roasted red peppers, well drained

2 cloves garlic, peeled and chopped

2 cups feta, crumbled

1 tablespoon thyme

2 tablespoons red wine vinegar

Sea salt and black pepper, to tasteTo prepare:Preheat the oven to 375ºF.

Peel onions.

Chop in half.

Place on baking tray.

Drizzle with olive oil.

Roast until soft, about 45 minutes.

Cool to room temperature.

Chop the onions, red peppers and garlic together in a food processor.

Transfer to a large bowl.

Blend in crumbled cheese, thyme, vinegar, salt and pepper.

Taste and adjust the seasonings.

Spoon into a clean glass jar.

Refrigerate for up to 2 weeks.