Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. Truffle Vinaigrette:
6. 1 1/2 tablespoons Champagne vinegar
7. 1 tablespoon minced shallots
8. 1/4 cup canola or vegetable oil
9. 1 tablespoon white truffle oil, or to taste
10. Kosher salt
11. Freshly ground white pepper
12. 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.
13. Yield: about 1/2 cup
14. Meyer Lemon Creme Fraiche:
15. 1/2 cup creme fraiche
16. 1 1/2 teaspoons Meyer lemon juice
17. 1/2 teaspoon freshly grated Meyer lemon zest
18. 1/4 teaspoon kosher salt
19. In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to use.
20. Yield: 1/2 cup
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