THANKS TO THE CHEF AT LOU IN HOLLYWOOD, I’VE FOUND THE PERFECT TECHNIQUE FOR COOKING SCALLOPS, THE MOST VERSATILE OF SHELLFISH. THEIR TEXTURE AND FLAVOR ARE SUBTLE YET ASSERTIVE. YOU CAN SAUTE THEM IN OLIVE OIL DEGLAZE THE PAN WITH LEMON, SEAT THEM ON A BED OF PUREED POTATOES OR CELERY ROOT, ENVELOPE THEM IN HOLLANDAISE, OR, IN THIS RECIPE, SERVE THEM ON LENTILS. THE LENTIL DISH WHICH INCORPORATES LARDONS, SHALLOTS, GARLIC, A HINT OF TOMATO AND CHICKEN BROTH IS A MEAL IN ITSELF.
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