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Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.

You can use tarragon in place of chervil.

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

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.

For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.

You can substitute eight small artichokes for the baby artichokes: Prepare them as directed below, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.