-
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.
