Title: Bay scallops bourguignonne
 Categories: Appetizers, Bobbie - no, Carrots, Grains, Main dishes
      Yield: 4 Servings
 
MMMMM-----------------------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

MMMMM----------------------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

MMMMM----------------------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