Scallop

Can be prepared in 45 minutes or less.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

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.

This is lovely paired with Champagne.

This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

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.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here's a light, fresh-tasting soup-stew from Hotel Château Erenstein in Kerkrade, the Netherlands.

Can be prepared in 45 minutes or less.

Serve this elegant first course with Champagne or sparkling wine. The recipe makes a few extra pancakes for those who want seconds.

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.

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