Scallop

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.

This preparation can be served in scallop-shell dishes for an impressive main course.

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

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

Can be prepared in 45 minutes or less.

Steamed baby yellow squash and rice pilaf studded with bits of pimiento would look pretty with the scallops. End the meal with a plate of petits fours or fancy cookies and some fresh berries.

An elegant but no-fuss soup.