Food Network: Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette

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Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette
Recipe courtesy Emeril Lagasse, 2005

Ingredients
1/2 (17.3-ounce) package frozen puff pastry, thawed
2 cups water
1 cup dry white wine
1/2 cup thinly sliced yellow onions
2 thin slices Meyer lemon
1 bay leaf
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 pound sea scallops, foot removed
12 spears very thin asparagus, trimmed, steamed until tender, and chilled
Truffle Vinaigrette, recipe follows
1 fresh black truffle or canned black truffle, approximately 1-inch in diameter, washed and very
thinly sliced
Meyer Lemon Creme Fraiche, recipe follows
2 ounces enoki mushrooms, rinsed well, wiped dry, and stems trimmed

Chopped fresh chives, garnish

Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment
paper and set aside.

On a lightly floured surface, roll out the puff pastry to a 1/8-inch-thickness, or thin enough to
cut out 8 (4-inch) circles. Using a 4-inch round cutter dipped in flour, cut out 8 circles. Place on
the prepared sheet, cover with a second piece of parchment paper and place a second baking sheet on
top. Bake until cooked through and light golden brown, about 25 minutes. Transfer to a wire rack to
cool completely.

In a large saucepan, combine the water, wine, sliced onion, Meyer lemon slices, bay leaf, salt, and
peppercorns. Bring to a boil and cook for 5 minutes, allowing the flavors to infuse. Add the
scallops, lower the heat to a simmer, and cover the pan. Gently poach until firm and just cooked
through, about 2 to 3 minutes. Drain on paper towels. When cool enough to handle, slice in half

crosswise (or into thirds, if very thick). Place the scallop slices on a plate, cover, and
refrigerate until ready to use.

Arrange 3 asparagus spears each in the center of 4 plates and drizzle each lightly with truffle
vinaigrette. Place one puff pastry round on each asparagus stack and arrange a circle of alternating
scallop and truffle slices onto each round. Spoon Truffle Vinaigrette lightly over the scallops and
truffles. Repeat with the remaining ingredients, ending with a scallops and truffles on top, topped
by a spoonful of the Lemon Creme Fraiche. Spoon the remaining creme fraiche around the edges of the
plates and arrange a small bundle of mushrooms on the side of each plate. Garnish each plate with
chopped chives and serve.

Truffle Vinaigrette:
1 1/2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1/4 cup canola or vegetable oil

1 tablespoon white truffle oil, or to taste
Kosher salt
Freshly ground white pepper

In a medium bowl, combine the vinegar and shallots and let sit for 5
minutes. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste. Use
as a dressing.

Yield: about 1/2 cup

Meyer Lemon Creme Fraiche:
1/2 cup creme fraiche

1 1/2 teaspoons Meyer lemon juice
1/2 teaspoon freshly grated Meyer lemon zest
1/4 teaspoon kosher salt

In a small bowl, stir together all the ingredients. Cover and
refrigerate until ready to use.

Yield: 1/2 cup