Peas from the pod

Some evenings, company is more important than the food you keep. After a day cleaning house, four too long unseen friends came over for supper. With one lost to the west coast, two to work, and the last to the big city upstate, it was a gathering of overdue reunion and well worn laughter.

The food that sustained it was as warm as the conversation. A primavera pasta of scallops and peas shucked this afternoon in the hammock off the back porch steamed in bowls as our chatter turned from memories to predictions.

As the candles burned down, bowls shone clean and the last shimmer of prosecco was drained from glasses one by one around the table. The heavy comfort of good food and beloved company settled over the table, and the final evening of a celebratory weekend came to an end.

SHUCKING PEA AND SCALLOP PRIMAVERA

Serves 5

Boil 1 pound pasta; drain, drizzle with 1 tablespoon olive oil, and set aside. In a heavy saucepan, melt 3-4 tablespoons butter. Sweat 2 chopped green onions until translucent, sprinkling salt to taste. Add 4 chopped scallions and 1 minced clove garlic and sauté several more minutes. Pour in 1/2 cup half and half, cream, or milk and reduce down by half. Add 2 cups of white wine in 1/2 cup portions, each time reducing down by half and making sure to keep pan hot. After adding one cup, add 2 cups fresh peas and 5-8 large scallops. Continue testing and seasoning with salt and pepper to taste. When all wine is added and peas and scallops are cooked to taste, add pasta and toss with sauce. Serve hot.