Scallop

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

Miso, a fermented soybean paste, can be found in Asian markets, specialty foods stores and in the Asian section of most supermarkets. It is usually sold in plastic tubs and has a long shelf life.

Can be prepared in 45 minutes or less.

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

Can be prepared in 45 minutes or less.

Asparagus, green beans and peas give this pasta its name. Start with an antipasto platter of purchased marinated vegetables, cured meats and cheeses. Serve the pasta with some crusty Italian bread. Champagne makes a festive beverage.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 2 hr

Adapted from L'Ardoise Serve this play on the classic escargots à la bourguignonne with lots of crusty bread to mop up the flavorful butter. The snails come in 7-ounce cans, so you'll have leftovers. You might want to consider making escargots à la Bourguignonne with the leftover snails.

Pecan-studded rice pilaf and sautéed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely.

(Pasta allo Scoglio) Tuscany is not famous for its seafood dishes, but fantastic fresh fish and shellfish are available all along the coast. A scoglio is a rocky seashore, and in the traditional pasta allo scoglio, only shellfish from the rugged Mediterranean seaside can be used in the sauce. Many kinds of fish are included in the various renditions prepared up and down the Tuscan coast today. Watch how to clean and prepare shellfish and how to make your own pasta.

What the New Sammy's menu describes as a broth is really a purée. The dish is somewhat monochromatic, but its fascinating flavor spectrum will make your mouth extremely happy.

Serve with: Unoaked California Chardonnay • wild rice with spring herbs • watercress with orange juice vinaigrette • lemon curd tart with strawberry sauce