Scallop

If they are available, purchase dry-packed scallops, which exude less liquid.

Beurre blanc — "white butter" — is the classic French sauce made with a reduction of vinegar, white wine and shallots. Beurre rouge is a colorful sibling, made here with a combination of red wine vinegar and red wine, which give the sauce a nice tang.

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min

At Eli's restaurant, this delicious entrée is prepared with local seafood. The dish is good served with rice.

Can be prepared in 45 minutes or less.

Sole mousselines are a culinary classic — we added scallop to bring in a note of sweetness that perfectly balances the fresh flavor of the cucumber soup. The mousselines would also be delicious served on their own with a beurre blanc, or the purée could be spread and baked in a loaf pan and served as fish pâté. This recipe is an accompaniment for Warm Cucumber Soup with Scallop and Sole Mousselines.

This can be served immediately as a warm salad or made ahead and served chilled.

Can be prepared in 45 minutes or less.

Tarragon adds its distinctive anise-like flavor to this terrific main course.

These can be made one day ahead, then drizzled with the vinaigrette just before serving.