An Asian Spring

Spring dining means lighter food on the table, and Asian-inspired flavors seem to make this transition for me.

Consider serving this scallop stir-fry when you have friends over for an informal dinner. If you prefer, you can replace the scallops with shrimp or cubes of chicken or turkey; these substitutions cook in the same way as the scallops, taking just another minute or so.

A lightly dressed salad of mixed baby greens, including some bitter greens such as arugula and watercress, can be served before or following the stir-fry.

The hot raspberry-apple tartlets aren’t Asian but they are definitely springlike, with a currant glaze and a fresh garnish of raspberries. They make quite an impact, belying their quick and easy assembly and their last-minute baking.

The wine choice should provide a backdrop to this particular meal rather than stand up to it, since the flavors in the stir-fry are difficult to match. A good selection would be a chilled Gewurztraminer, a refreshing, light wine.

SCALLOP STIR-FRY WITH BOWTIE PASTA

This great-tasting pasta dish sports a long ingredient list but don’t let that daunt you. Once the pasta is cooked, the dish takes less than 10 minutes, and it’s quickly reheated at serving time. Carrot juice is available in cans in the supermarket; it’s especially complementary to seafood.

1 tablespoon oil

1 medium leek, split, rinsed, dark tough greens trimmed and discarded, thinly sliced

2 cups sugar snap peas, trimmed

1/2 to 3/4 teaspoon salt

2 1/2 teaspoons minced peeled ginger root

2 large cloves garlic, minced

3/4 pound bay scallops, or sea scallops cut into small chunks

15 small carrots, split lengthwise

1 1/4 to 1 3/4 cups carrot juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons seasoned rice vinegar

1/4 teaspoon toasted sesame oil

1/2 pound bowtie pasta, cooked al dente

1/4 teaspoon red pepper flakes

1/4 cup coarsely chopped fresh cilantro leaves

Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add leek, peas, salt, ginger and garlic. Cook until just heated through and fragrant, about 2 minutes, stirring often. Add scallops and stir-fry until just opaque, about 30 seconds. Set mixture aside.

In same skillet, cook carrots, 1 1/4 cups carrot juice, soy sauce, vinegar and sesame oil over high heat until carrots just begin to become tender but are still crisp, about 2 to 3 minutes. Do not overcook. Dish can be cooked to this point several hours ahead. Keep carrot mixture in skillet. Refrigerate scallop mixture. Toss bowtie pasta with 1 teaspoon oil to keep pasta from sticking together.

To serve, reheat carrot mixture. When hot, add pasta and red pepper flakes. Heat through. Add scallop mixture. Mix well. Cook until just heated through. Add remaining salt and carrot juice as needed. Pasta should be moist with little excess liquid in bottom of skillet. Add cilantro. Gently toss together. Adjust seasonings to taste. Serve hot.

Makes 4 servings.

Each serving contains about:

447 calories; 736 mg sodium; 28 mg cholesterol; 6 grams fat; 73 grams carbohydrates; 26 grams protein; 4.25 grams fiber.

HOT RASPBERRY-APPLE TARTLETS

3 tablespoons currant jelly

1 1/2 tablespoons dark rum

1 sheet prepared puff pastry, thawed if frozen

2 medium Golden Delicious apples, peeled, cored, halved, thinly sliced

4 teaspoons fresh lemon juice

4 teaspoons powdered sugar

1 tablespoon unsalted butter, cut into small bits

36 small fresh raspberries

These tartlets can be frozen with the apples in place, ready to put into the oven about 20 minutes before serving. They should be served hot, as soon as they come from the oven, quickly garnished with raspberries and glazed. They make a great impression and couldn’t be easier. Serve with a tiny scoop of vanilla ice cream, if desired. Because the pastry circle is small, medium-sized apples are a must.

Gently heat jelly and rum in microwave oven or on stovetop. Stir well. Let cool slightly but use slightly warm.

On well-floured board, roll pastry as thin as possible. Brush excess flour off dough. Use 5-inch bowl or other similar size round object to cut 4 circles of dough. Carefully transfer in single layer to baking sheet. Lightly brush each circle with glaze.

Divide apple slices evenly, arranging circle of tight overlapping slices on each pastry round. Can be made several days ahead to this point and frozen, wrapped airtight.

To finish, sprinkle each frozen tartlet (do not thaw) with 1 teaspoon lemon juice and with sugar pressed through fine sieve. Dot each with small bits of butter.

Bake at 450 degrees until edges of apples are scorched, about 18 to 20 minutes. Meanwhile, reheat glaze. Cluster 9 raspberries in center of each baked tart. Generously brush raspberries and apples with glaze. Use metal spatula to transfer tartlets to dessert plates. Serve hot.

Makes 4 servings.

Each serving contains about:

326 calories; 291 mg sodium; 8 mg cholesterol; 20 grams fat; 41 grams carbohydrates; 4 grams protein; 1.27 grams fiber.

* Tea towel in apple tart photo from Bristol Farms, Cook ‘N’ Things, South Pasadena.