Robert Krause, Lawrence, provided the following recipes:

Strawberry-Red Wine Sorbet Parfait

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Sorbet:
1 pound strawberries, hulled and halved
1/2 cup dry red wine
1 cup sugar
1 vanilla bean
juice of 1 lemon
Vanilla souffle glaze:
1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 cup sugar
1/4 cup creme fraiche

Garnish:
Diced and small seasonal fruits

Combine strawberries, red wine and sugar in a bowl and stir. Split the vanilla bean lengthwise in half and scrape out the seeds. Add them, along with the pod and the lemon juice, to the strawberries and stir; let sit for about 45 minutes.

While strawberry mixture is soaking, whip cream, vanilla and sugar to a firm peak. Fold in creme fraiche. Refrigerate whipped cream until ready to use.

Remove vanilla pod from strawberries and puree the mixture in a blender. Pass the mixture through a fine mesh strainer to remove the seeds and freeze it in an ice cream maker according to the manufacturer’s instructions.

Half fill 2-inch ring molds with sorbet and freeze for at least 30 minutes. Layer the cream mixture on top of the hardened sorbet and smooth the tops. Return to the freezer until ready to use. (May be prepared the day before serving.)

Press frozen parfaits out of molds directly on to serving plates. Garnish with fruit and serve. Serves 8.

Seared Scallop with Coconut-Curry-Carrot Puree

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1 teaspoon sesame oil
3 cups water
1/2 cup dark brown sugar
1 tablespoon red curry
1 tablespoon sea salt
5 medium carrots
1/4 cup coconut milk
1/4 cup heavy cream
1/4 cup butter (1/2 stick)
8 large scallops
1 radish
1 green onion
Preserved lemons

Cut carrots in large pieces, saving one piece back for garnish, and cook in water with sesame oil, brown sugar, curry and salt until very soft.

Strain off liquid and transfer carrots to a blender.

Heat coconut milk, cream and butter in a saucepan until butter is melted and ingredients are incorporated. Add mixture to the carrots in the blender and process until very smooth.

Salt and pepper both sides of scallops and sear in clarified butter over medium-high heat until nicely browned on both sides.

Serve scallop on top of a bed of carrot puree and finish with a salad of julienne-cut radish, green onion, carrot and lemon. Serves 8.