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

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

Directions

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