Chive

For crisp browned potatoes, avoid crowding the pan when sauteéing.

You can make the polenta through step 1 ahead of time; let cool, then cover and refrigerate.

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

Let dressing sit overnight to meld flavors.

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.