Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette (Emeril Lagasse) Recipe
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Ingredients:
- 1 bay leaf
- 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 oz enoki mushrooms, rinsed well, wiped dry, and stems trimmed
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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.01 Kcal (1164 kJ) | ||
| Calories from fat | 80.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 14% | |
|---|---|---|---|
| Cholesterol | 61.71mg | 21% | |
| Sodium | 1428.04mg | 60% | |
| Potassium | 532.72mg | 11% | |
| Total Carbs | 15.23g | 5% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 27.18g | 54% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.8mg | 15% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 56.81 Kcal (238 kJ) | ||
| Calories from fat | 16.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 14% | |
|---|---|---|---|
| Cholesterol | 12.61mg | 21% | |
| Sodium | 291.8mg | 60% | |
| Potassium | 108.85mg | 11% | |
| Total Carbs | 3.11g | 5% | |
| Sugars | 0.43g | 8% | |
| Dietary Fiber | 0.46g | 9% | |
| Protein | 5.55g | 54% | |
| Vitamin C | 3.9mg | 32% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 0.6mg | 15% | |
| Calcium | 12.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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