, produced from Sonoma Valley grapes;.

Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes.Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes.

Add cream, brown butter, and piment d’Espelette; stir to combine.Adjust heat to maintain a gently simmer.Cook, stirring occasionally, until mixture coats the back of a spoon and has reduced to 1 quart, about 1 hour and 30 minutes.

Stir in lemon juice, 1/2 teaspoon salt, and a few grates of nutmeg.Cover and keep warm over low.. Place pike and scallops in a medium bowl.

Freeze until very cold, about 15 minutes.

Transfer to a food processor, and process until very finely chopped, about 10 seconds.Garnish with the bean sprouts and peanuts and serve with the lime wedges.. Notes.

Originally appeared: October 2013.There are certain things you should generally never do in a restaurant.Among the more egregious transgressions, according to service workers, are.

bailing on your reservation., yelling at a member of the waitstaff, or touching them for any reason.