• 1/2 lb. penne pasta
• 2 ounces unsalted butter, melted
• 2 Tbs. plus 2 tsp. olive oil
• 2 Tbs. dry vermouth
• 1 Tbs. lemon juice
• 2 Tbs. shallots, chopped
• 1-1/2 tsp. garlic, crushed
• 1-1/2 Tbs. parsley, chopped
• 1 lb. bay scallops

Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain and keep warm. Turn on broiler. Combine remaining ingredients, except scallops, in a bowl. Season with salt and pepper to taste. Mix well. Arrange scallops in a broiler proof dish. Pour butter mixture over scallops and toss. Broil 3-4 minutes. Turn and broil 2-3 minutes. Serve over pasta.

Per serving: calories 686, fat 25.7g, 34% calories from fat, cholesterol 67mg, protein 31.7g, carbohydrates 80.0g, fiber 2.5g, sugar 2.3g, sodium 476mg, diet points 15.9.

The recommended wines are: Riesling, Chablis, or White Zinfandel.

• 1 lb. Romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 1 Tbs. plus 1 tsp. lemon juice
• 1/4 cup plus 2 Tbs. grated Parmesan cheese
• 1/2 cup croutons

Combine lettuce and dressing in a bowl. Add lemon juice, Parmesan and pepper to taste. Toss. Add croutons just before serving and toss.

Per serving: calories 134, fat 9.6g, 63% calories from fat, cholesterol 15mg, protein 5.2g, carbohydrates 7.6g, fiber 2.1g, sugar 2.6g, sodium 167mg, diet points 3.6.

• 1-1/2 lbs. asparagus, tough ends trimmed
• 1 Tbs. unsalted butter
• 2 Tbs. lemon juice
• 3 Tbs. parsley, minced

Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until bright green and tender. Transfer to a serving dish. Melt butter in a heavy saucepan over medium low heat. Stir in lemon juice and parsley. Remove from heat and drizzle over steamed asparagus. Season with salt and pepper to taste.

Per serving: calories 67, fat 3.2g, 37% calories from fat, cholesterol 8mg, protein 4.0g, carbohydrates 8.6g, fiber 3.7g, sugar 3.9g, sodium 5mg, diet points 1.4.

• 4 cups peach slices, thawed if frozen
• 1/2 cup sugar
• 2 Tbs. unsalted butter
• 1 Tbs. cornstarch
• 1 Tbs. cold water
• 1/2 cup half and half
• 1/2 tsp. vanilla extract

Preheat oven to 450°F. Arrange peaches in a glass baking dish. Sprinkle with sugar. Dot peaches with butter. Bake 15-25 minutes, stirring occasionally until tender. Combine next 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. When peaches are done, transfer to a bowl with a slotted spoon. Stir cornstarch mixture into baking dish. Return baking dish to oven and bake another 8-10 minutes or until sauce is thickened. Stir sauce into peaches and serve.

Per serving: calories 269, fat 10.8g, 33% calories from fat, cholesterol 27mg, protein 2.2g, carbohydrates 47.1g, fiber 3.4g, sugar 41.3g, sodium 14mg, diet points 6.1.