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

• 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

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.
3. Using a 4-inch round cutter dipped in flour, cut out 8 circles.
4. Place on the prepared sheet, cover with a second piece of parchment paper and place a second baking sheet on top.
5. Bake until cooked through and light golden brown, about 25 minutes.
6. Transfer to a wire rack to cool completely.
7. In a large saucepan, combine the water, wine, sliced onion, Meyer lemon slices, bay leaf, salt, and peppercorns.
8. Bring to a boil and cook for 5 minutes, allowing the flavors to infuse.
9. Add the scallops, lower the heat to a simmer, and cover the pan.
10. Gently poach until firm and just cooked through, about 2 to 3 minutes.
11. Drain on paper towels.
12. When cool enough to handle, slice in half crosswise (or into thirds, if very thick).
13. Place the scallop slices on a plate, cover, and refrigerate until ready to use.
14. Arrange 3 asparagus spears each in the center of 4 plates and drizzle each lightly with truffle vinaigrette.
15. Place one puff pastry round on each asparagus stack and arrange a circle of alternating scallop and truffle slices onto each round.
16. Spoon Truffle Vinaigrette lightly over the scallops and truffles.
17. Repeat with the remaining ingredients, ending with a scallops and truffles on top, topped by a spoonful of the Lemon Creme Fraiche.
18. Spoon the remaining creme fraiche around the edges of the plates and arrange a small bundle of mushrooms on the side of each plate.
19. Garnish each plate with chopped chives and serve.
20. 1 1/2 tablespoons Champagne vinegar
21. 1 tablespoon minced shallots
22. 1/4 cup canola or vegetable oil
23. 1 tablespoon white truffle oil, or to taste
24. Kosher salt
25. Freshly ground white pepper
26. In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes.
27. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste.
28. Use as a dressing.
29. Yield: about 1/2 cup
30. 1/2 cup creme fraiche
31. 1 1/2 teaspoons Meyer lemon juice
32. 1/2 teaspoon freshly grated Meyer lemon zest
33. 1/4 teaspoon kosher salt
34. In a small bowl, stir together all the ingredients.
35. Cover and refrigerate until ready to use.
36. Yield: 1/2 cup

pastry, water, white wine, onions, lemon, bay leaf, kosher salt, whole black peppercorns, thin, truffle vinaigrette, fresh black truffle, lemon creme fraiche, enoki mushrooms, fresh chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/scallop-and-truffle-mille-feuille-with-meyer-lemon-creme-fraiche-and-truffle-vinaigrette-recipe.html (may not work)