| | 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 |
| | 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 |
