Seared Sea Scallops, Israeli Couscous, Hazelnut Butter @ Sylvain
Particularly if you're dining at the bar, the seared diver scallops at this swinging nook just off Jackson Square make a great plate of food. The scallops are browned to a light crisp on the top and bottom, yet bulge to show they've been cooked perfectly. Scattered among the scallops' adductor muscles (the part you eat) are perfectly spherical couscous beebees, lima beans, wilted greens, a little salad of fennel and citrus chunks. It's all moistened and enriched by a hazelnut brown butter. This or something like it has been on the menu at Sylvain since the place opened, and remain even after the recent chef change. [caption id="attachment_36350" align="alignnone" width="480"]
Since this photo was taken, the garnish on Sylvain's great scallops has changed a little. But this gives a good idea of the dish. [/caption]
Sylvain. French Quarter: 625 Chartres St. 504-265-8123. 