Bay Scallops Bourguignonne

Title:
Bay Scallops Bourguignonne

Yield:
4 Servings

Categories:
Appetizers,
Carrots,
Grains,
Main
Dishes




Ingredients:




-------------------------------FOR
THE SAUCE-------------------------------


     1 tb Butter


     3    Shallots;


          -peeled/thinlysliced


     1 sm Carrot; peeled and diced


     1 md Rib celery; diced


     1    Bay leaf


     1    Bottle pinot noir; (3 cups)


          -preferably from Burgundy


     1 c  Veal stock


          Salt and pepper to taste





------------------------------FOR
THE GARNISH------------------------------


     1 c  Cooked couscous


   1/4 c  Cooked lentils


     4    Sprigs fresh thyme


     4    Sprigs fresh tarragon


     1 sm Bunch chives; cut into long


          -pieces



------------------------------FOR
THE SCALLOPS------------------------------


    24    Bay scallops


     2 tb Butter


   1/2    Leek; white part only, cut


          -into diamond-shaped pieces


     2    Black truffles or 4 shiitake


          -mushrooms; stems removed,


          -cut into fine julienne


          -pieces





 Chef Jacky Pluton of Carlos in Highland Park prepares this dish with


 scallops in the shells, which are very difficult to obtain, and uses fried


 onion slices and fried rice noodles as part of the garniture.


 


 1. Prepare the sauce. In a medium saucepan, cook the shallots in 1


 tablespoon butter until they become translucent. Add the carrots, celery


 and bay leaf and cook an additional 2 minutes, stirring several times. Add


 the wine, bring to a boil and cook until reduced by half. Add the stock and


 continue to reduce until the sauce has a light syrup consistency. Strain


 through a fine sieve and adjust seasoning with salt and pepper. Set aside.


 


 2. While sauce is reducing, prepare couscous and lentils by package


 directions. Combine and set aside. Recipe may be done ahead to this point.


 


 3. Prepare scallops. Make a ring of the couscous-lentil mixture around the


 interior edge of 4 heat-proof soup plates and place in a warming oven.


 Reheat sauce. Add scallops to sauce and simmer until just firm, 2 to 3


 minutes. Meanwhile, heat 2 tablespoons butter in a skillet and saut the


 leek and truffles until the leeks are tender, about 2 minutes.


 


 4. Make a bed of leek and truffles in the center of each plate. Arrange six


 scallops atop each bed and spoon sauce over the scallops and the couscous


 mixture. Garnish with thyme, tarragon and chives and serve at once with the


 same wine used for the sauce. Yield: Four appetizer servings Copyright 1995


 Chicago Tribune Date: Sunday, May 28, 1995 MC formatting by


 bobbi744@sojourn.com


 


 Recipe by: Chicago Tribune


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Apr 01, 1998