Around my house, it’s part of the birthday fun to think about what foods are in season, wander around farmer’s markets, create a menu, search for recipe ideas, and then—finally—to cook it, surrounded by friends. This year’s feast marries the buttery richness of fresh sea scallops with sparks of lemon in both the pan sauce and the couscous.
Mark Bittman’s Seared Scallops with Pan Sauce
Israeli Couscous with Asparagus Tips, Peas, and Snaps
—Freemark Abbey Chardonnay
Midsummer Strawberry Shortcake
—Prosecco
(If you can find it, try Giustino B. Extra Dry ‘Prosecco di Valdobbiadene’. It’s floral and delicate with pretty notes of jasmine, honeysuckle, and acacia flower)