Shellfish
Lemon Fennel Shrimp with Tarragon
Can be prepared in 45 minutes or less but requires additional unattended time.
Wine-Poached Mahimahi and Shrimp
With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.
Seared Sea Scallops with Crème Fraîche and Caviar
A simple and sensational starter.
Mussels with Thai Red Curry
Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
Sauteed Scallops with Fennel Compote in Curry Sauce
From Le-Bec-Fin in Philadelphia.
Greek Orzo and Shrimp Salad
Feta cheese, cucumber, tomato and fresh dell enliven this simple salad.
Mussels with Sausage, Coconut Milk and Lime
Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.
Linguine with Clams and Arugula
From Il Pastaio, Beverly Hills, California.
Linguine with Spicy Clam Sauce
Jalapeño and basil add zip to a classic dish.
Snappy Red Bell Pepper Dip with Shrimp
You can prepare this brightly colored dip up to two days ahead.
Coconut Scallops
Can be prepared in 45 minutes or less.
Linguine with Mussels and Arugula Cream Sauce
Can be prepared in 45 minutes or less.
Shrimp, Zucchini and Red Bell Pepper Bisque
Here is a light and festive way to introduce a holiday meal. This elegant soup goes very well with Champagne.