Make-ahead Magic: To get this delicious entrée to your table in record time, do all your prep the morning before. It’s what chefs call mis en place―put in place. Nothing will overcook while you hunt for ingredients, and there are fewer dirty dishes when it’s finally time to cook. Be sure to start the pasta first, because it takes longer to cook than the scallops.
- Recipe: Hazelnut-crusted Scallops