This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for sauteed zucchini and wax beans. Remove the tough white muscle from the scallops before slicing them.