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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
• 1 fresh black truffle or canned black truffle, approximately 1-inch in diameter, washed and very thinly sliced
• Meyer Lemon Creme Fraiche
• 2 ounces enoki mushrooms, rinsed well, wiped dry, and stems trimmed
• Chopped fresh chives, garnish

Description

Scallop And Truffle Mille-feuille With Meyer Lemon Creme Fraiche And Truffle Vinaigrette

Emerils