Melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. Add the shallots, and cook, stirring occasionally, until clear and translucent, about 2 to 3 minutes. Add the mushrooms and thyme; saute until fork tender, 5 to 7 minutes. Season, to taste, with salt and pepper. Heat the oven to 500 degrees F. Slice the potatoes very thin, preferably using a Japanese mandolin. Brush a baking sheet with clarified butter, and arrange the potato slices in a single layer. Brush the top of each potato with the remaining clarified butter. Season with salt and pepper. Bake in the heated oven until tender, 5 to 7 minutes. (Leave the oven on for the packages.) While the potatoes cook, prepare the leeks. In a large nonstick skillet over low heat, melt the remaining 2 tablespoons of unsalted butter. Add the leeks, orange zest, ground coriander, and mirin. Cook, stirring occasionally, until the leeks are tender, clear, and translucent, 5 to 7 minutes. Fold 4 (10 by 16-inch) rectangles of parchment in 1/2, bringing the shorter ends together. Then cut the shape of 1/2 a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts. (Each should be about 10 inches long and 8 inches wide at its widest point.) Assemble each package by arranging a bed of 6 to 8 potato slices on 1/2 of the parchment heart; then add layers of 1/4 cup leeks, 1/4 cup chanterelles, 1/2 cup raw bay scallops, and a dollop of truffle butter. Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow enough room for steam to accumulate. Place the packages on an ungreased baking sheet, and bake until the paper puffs and the contents bubble, 4 to 5 minutes. Place package on a plate, and cut open just before serving. Accompany each with a small bowl of apricot mignonette for dipping.
Combine the shallots, cracked pepper, dried apricots, white wine, and cider vinegar in a small bowl. Season to taste with salt. Stir well to combine, and set aside. Divide into four small bowls, and garnish with tarragon before serving.
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