Bay Scallops Bourguignonne

Name: Bay Scallops Bourguignonne
Ingredients: 1.0 tablespoon Butter; 3.0 Shallots Peeled Thinlysliced; 1.0 Carrot Peeled And Diced; 1.0 Rib Celery Diced; 1.0 Bay Leaf; 1.0 Bottle Pinot Noir Preferably From Burgundy; 1.0 cup Veal Stock; Salt And Pepper To Taste; 1.0 cup Cooked Couscous; 0.25 cup Cooked Lentils; 4.0 Sprigs Fresh Thyme; 4.0 Sprigs Fresh Tarragon; 1.0 Bunch Chives Cut Into Long; 24.0 Bay Scallops; 2.0 tablespoon Butter; 0.5 Leek White Part Only Cut Into Diamond Shaped

Bay Scallops Bourguignonne — a community recipe on Potlikkr.

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Ingredients

1.0 tbsp Butter
3.0 Shallots Peeled Thinlysliced
1.0 Carrot Peeled And Diced
1.0 Rib Celery Diced

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Method (preview)

1
Chef Jacky Pluton of Carlos in Highland Park prepares this dish with
2
scallops in the shells, which are very difficult to obtain, and uses fried

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

Cook this tonight? 👨‍🍳

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