Black Tie Scallops

• all-purporse flour, for dusting
• 8 ounces cold all-butter puff pastry dough
• salt
• 12 large spinach or Swiss chard leaves, stems and thick ribs removed
• 8 large sea scallops (see Tips)
• freshly ground pepper
• 1 fresh black truffle (about 1 ounce), sliced paper-thin, trimmings reserved (see Tips)
• 1 large egg, beaten with 1 teaspoon water
• 1 tablespoon extra virgin olive oil
• 3 tablespoons ruby port
• 2 tablespoons demiglace
• 2 tablespoons unsalted butter, diced

1. On a lightly floured work surface, roll out the puff pastry dough 1/16-inch thick.
2. Using a 2-inch biscuit cutter, stamp out 8 rounds slightly larger than the scallops.
3. Cut out eight 2-by 7-inch rectangles.
4. Transfer to a lightly floured baking sheet and refrigerate.
5. Bring a medium saucepan of water to a boil.
6. Salt the water.
7. Fill a medium bowl with ice water.
8. Line a baking sheet with a kitchen towel.
9. Add the spinach to the boiling water and blanch for 30 seconds to 1 minute.
10. Drain and transfer to the ice water so it cools as quickly as possible, about 1 minute.
11. Drain, shaking off the water.
12. Carefully unfurl each leaf on the towel, without overlapping.
13. Pat dry with paper towels.
14. Make 2 parallel horizontal cuts in each scallop, cutting almost but not all the way through.
15. Season each cut with salt and pepper and insert a truffle slice.
16. Set a stuffed scallop on a spinach leaf and wrap the scallop, using additional leaves if needed.
17. Reserve the remaining truffle slices.
18. Remove the dough from the refrigerator.
19. Brush 1 narrow end of a pastry rectangle with the egg wash.
20. Set a wrapped scallop on its side at the opposite end and roll up the scallop.
21. Brush 1 pastry round with egg wash, set the scallop horizontally on top, and press the rectangle and round together to seal.
22. Pinch the dough on top to seal like a dumpling.
23. Trim the bottom pastry to neaten.
24. Repeat with the remaining scallops.
25. Refrigerate for at least 15 minutes.
26. Refrigerate the remaining egg wash.
27. Heat the oven to 450F.
28. Line a baking sheet with a nonstick liner or parchment paper.
29. Brush the scallop rounds with the remaining egg wash and transfer to the prepared baking sheet.
30. Bake until puffed and golden brown, 7 to 10 minutes.

flour, butter, salt, chard, freshly ground pepper, fresh black truffle, egg, extra virgin olive oil, ruby port, demiglace, unsalted butter

Taken from www.foodrepublic.com/recipes/black-tie-scallops-recipe/ (may not work)