[jyl]

Great ideas but I have equipment and logistical and stylistic limitations here.

Trying to keep it very French, rules out tempura.

Also trying to be low-risk so avoiding dishes that are time-sensitive or require last-minute cooking, also rules out tempura.

Finally, seating 12 so with my little deep fryer, #12 would still be waiting for their tempura when #1 had already finished. Too bad, as I love tempura.

This argues against seared scallops too. I have to sear my scallops at most 6 at a time, to avoid my cast iron pan cooling down too much. Would mean 4+ batches, my smoke alarm would be going off, and #1 would get cold scallops. Not to mention that good, big diver scallops for 12 people could be over $60 for tiny portions.

Other limitations are that I can't use oven for the fish dish, since the boeuf will be in there and then the dessert needs the oven space.

This is all pointing me to a poached or steamed or saute'd dish that I can do on the rangetop.