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Chef Jacky Pluton of Carlos in Highland Park prepares this dish with scallops in the shells, that are very difficult to obtain, and uses fried onion slices and fried rice noodles as part of the garniture.
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1.
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Prepare the sauce.
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In a medium saucepan, cook the shallots in 1 Tbsp.
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butter till they become translucent/soft.
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Add in the carrots, celery and bay leaf and cook an additional 2 min, stirring several times.
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Add in the wine, bring to a boil and cook till reduced by half.
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Add in the stock and continue to reduce till the sauce has a light syrup consistency.
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Strain through a fine sieve and adjust seasoning with salt and pepper.
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Set aside.
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2.
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While sauce is reducing, prepare couscous and lentils by package directions.
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Combine and set aside.
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Recipe may be done ahead to this point.
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3.
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Prepare scallops.
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Make a ring of the couscous-lentil mix around the interior edge of 4 heat-proof soup plates and place in a warming oven.
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Reheat sauce.
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Add in scallops to sauce and simmer till just hard, 2 to 3 min.
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Meanwhile, heat 2 Tbsp.
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butter in a skillet and saut the leek and truffles till the leeks are tender, about 2 min.
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4.
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Make a bed of leek and truffles in the center of each plate.
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Arrange six scallops atop each bed and spoon sauce over the scallops and the couscous mix.
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Garnish with thyme, tarragon and chives and serve at once with the same wine used for the sauce.
