To serve, arrange noodles into nests on four warm dinner plates. Top with scallops and sauce. Garnish with green onion and, if desired, cilantro sp...

Arrange scallops and spinach on four serving plates; drizzle with sauce. Sprinkle with pomegranate seeds.

This one is just as delicious if you sub in some asparagus or the last few fiddleheads of the season, gently steamed until tender-crisp.

This is a take on the more-familiar shrimp rémoulade.