BSK and SJ form a mighty culinary team. HG benefits happily from their skills and creativity. Dinner last night started with Red Head Select oysters shucked expertly by SJ. These oysters (HG’s favorites), like Johnny Flynn’s Colville Bays, have green-tinged shells. They are plump, briny, delicious. This was followed by an appetizer teaser. SJ cut thin vertical slices of young zucchini (from BSK’s garden). Dipped them in a simple batter and gave them a quick fry. Wow.!! Then BSK took over. Sauteed a pound of Digby Bay sea scallops. Don’t know BSK’s timing secret. But, BSK scallops always hit the peak of tender juiciness. The scallops got a hit of lemon juice and were the preface to the main dish that expressed BSK’s creativity. BSK made an unusual pesto. The ingredients: Garlic scapes, fresh garlic, walnuts, flat-leaf parsley, olive oil, feta cheese, parmesan. Linguine was cooked to al dente perfection. The pesto and pasta created one of the most creamy, fragrant, lush dishes in HG’s long history of pasta eating. Viva BSK!! Dramatic sunset. Ice cream dessert. Climax to a day of beach sun and swimming. That’s life on Prince Edward Island.
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