My dad won a contest with this version of a scallop gratin. At the time, I was much more excited that Dan Fouts - NFL quarterback and amateur chef - was one of the judges and the presenter of the award.

12 large, fresh scallops, dry packed
6 scallop shells or shallow gratin dishes
1 pound button mushrooms
1 shallot, minced
1 Tablespoon fresh thyme, minced
1 Tablespoon butter
2 cups fish stock
1 Tablespoon fresh lemon juice
1/2 cup heavy cream
1/2 cup bread crumbs, sautéed gently
in 1 Tablespoon butter
Salt and pepper, to taste
1 Tablespoon minced chives, for garnish

Bring the fish stock to a gentle simmer. Poach the scallops for 1 minute, remove and cut the scallops into quarters. Reduce the fish stock by half, add the cream and simmer for two minutes; remove from the heat. Slice the mushrooms and sauté gently in 1 Tablespoon butter with the thyme and shallot. (The mixture should slowly dry out rather than brown).

Combine the scallops, mushrooms and cream sauce. Season with salt, pepper and lemon juice. Distribute the mixture evenly between the six shells. Add a sprinkling of the buttered bread crumbs. Run under the broiler until the mixture is brown and bubbly. If you're fancy, mound a little rock salt on six plates to hold the shells. Garnish with the chives and fresh pepper.

Serves 6 as an appetizer.

Vignarola

An Italian Spring stew of peas, artichokes, fava beans, onions and potatoes

Adapted from Cooking the Roman Way by David Downie

10 Tablespoons extra virgin olive oil
1 clove garlic, minced
3 heaping Tablespoons minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 cup Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed
and sliced into 1/4" slices
1 1/2 cups new potatoes
2 small white onions
3 1/2 lbs fresh fava beans, shelled and peeled
3 lbs fresh peas, shelled (or 1 lb package frozen peas)
3 heaping Tablespoons minced Italian parsley
1 lemon, juiced

Heat 4 Tbs of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 cup of cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes.

Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions.

Heat 4 Tbs of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes.

Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil.

Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes.

Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes.

Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.

Serves 6

by Cathy Whims, Nostrana Restaurant

Toasted Couscous Risotto With Farmers' Market Wild Mushrooms

1/3 cup chopped shallots
1 Tablespoon slivered garlic
2 cups sliced maitake or other
wild mushrooms, stems removed
2 Tablespoons olive oil
2 cups toasted Israeli couscous
(this is the large couscous-about the size of peppercorns)
1/2 cup dry white wine
4 cups vegetable stock, divided
1 Tablespoon grated lemon zest
1/4 cup chopped chives
1/2 cup freshly grated hard parmesan cheese

Sauté the shallots, garlic and mushrooms in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes or until lightly toasted. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add all of the remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).

Stir in lemon zest, chives and cheese and serve immediately or keep warm until needed.

Serves 4

by Kjeld and Melissa Petersen of Wild Plum Catering