INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
FOR THE GARNISH
FOR THE SCALLOPS
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 <bobbi744@sojourn.com> on
Apr 01, 1998

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