Side Pannel
Bay Scallops Bourguignonne
Bay Scallops Bourguignonne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Appetizers, Grains, Carrots
Ingredients List
- -------------------------------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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
