Tonight for supper we are having Pasta with Broccoli and Scallops, Tossed Greens Salad, Sweet Magnolia Farms Tea and French Apple Pie with Nutmeg Sauce.

PASTA WITH BROCCOLI AND SCALLOPS

Servings
This recipe serves: 4

1 lb pasta
2 tbsp olive oil
3 ea garlic clove, sliced
1/4 tsp red chili pepper flakes
6 ea roma tomatoes, chopped
1 tsp rosemary sprig, chopped
1/2 tsp salt
1 1/4 lb sea scallops
3 cup broccoli florets, cut into bite-size pieces

1.Bring a large pot of salted water to a boil, add the pasta and cook al dente. Drain, reserving 1/2 cup of pasta water per four servings. Keep pasta warm until needed.

2.Heat the oil in a high-walled sauce pan over medium heat. Add the garlic. Cook until it is lightly golden-brown, about 4 minutes. Remove pan from heat; stir in chili flakes, tomatoes, and rosemary.

3.Add the salt and the reserved pasta water. Return the pan to medium heat and bring the sauce to a simmer. Cook, stirring occasionally to gently crush tomatoes, for 15 minutes. Meanwhile, remove the white strip ("foot") from the side of the scallops and discard.

4.Season the scallops as desired with additional salt and pepper. Add the scallops into the sauce and cook for about 3-4 minutes until they have turned white and released some of their water. Remove scallops with a slotted spoon and reserve.

5.Continue to simmer the sauce until it becomes sauce-like again, about 5 minutes. Add the broccoli and steam until tender and bright green, stirring occasionally. Return the scallops and any liquid they released to the sauce and simmer until heated through, about one minute.

6.Toss the pasta together with the sauce and scallops before portioning onto plates.

FRENCH APPLE PIE WITH NUTMEG SAUCE

8 cups peeled and slicaed Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter

NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 mt. Stir in 1/2 t. nutmeg. Serve warm over pie.

PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter til it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.