Sauteed Scallops with Andouille and Baby Greens
Sauteed Scallops with with Lemon-Mustard Sauce
Sauteed Shrimp with Coconut and Mustard
Sauteed Shrimp with Mustard-Chive Sauce
Sauteed Swiss Chard with Onions
Sauteed Trout with Pecans
Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage
Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce
Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Sautéed Beef with White Wine and Rosemary
Sautéed Chicken Breasts With Country Ham and Sage Sauce
Sautéed Chicken and Radishes with Mustard and Tarragon
Sautéed Green Beans and Brussels Sprouts with Chile and Mint
Sautéed Greens with Toasted Walnuts
Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce
Sautéed Pork Tenderloin with Prunes
Sautéed Savoy Cabbage with Scallions and Garlic
Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées
Savoy Cabbage Wedges With Buttermilk Dressing
Scallion Fish with Sesame Kale
