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1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
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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.
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3
Using a 4-inch round cutter dipped in flour, cut out 8 circles.
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4
Place on the prepared sheet, cover with a second piece of parchment paper and place a second baking sheet on top.
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5
Bake until cooked through and light golden brown, about 25 minutes.
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6
Transfer to a wire rack to cool completely.
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7
In a large saucepan, combine the water, wine, sliced onion, Meyer lemon slices, bay leaf, salt, and peppercorns.
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8
Bring to a boil and cook for 5 minutes, allowing the flavors to infuse.
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9
Add the scallops, lower the heat to a simmer, and cover the pan.
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10
Gently poach until firm and just cooked through, about 2 to 3 minutes.
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11
Drain on paper towels.
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12
When cool enough to handle, slice in half crosswise (or into thirds, if very thick).
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13
Place the scallop slices on a plate, cover, and refrigerate until ready to use.
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14
Arrange 3 asparagus spears each in the center of 4 plates and drizzle each lightly with truffle vinaigrette.
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15
Place one puff pastry round on each asparagus stack and arrange a circle of alternating scallop and truffle slices onto each round.
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16
Spoon Truffle Vinaigrette lightly over the scallops and truffles.
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17
Repeat with the remaining ingredients, ending with a scallops and truffles on top, topped by a spoonful of the Lemon Creme Fraiche.
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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.
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19
Garnish each plate with chopped chives and serve.
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20
1 1/2 tablespoons Champagne vinegar
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21
1 tablespoon minced shallots
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22
1/4 cup canola or vegetable oil
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23
1 tablespoon white truffle oil, or to taste
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24
Kosher salt
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25
Freshly ground white pepper
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26
In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes.
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27
Whisk in the canola and truffle oils and season lightly with salt and pepper to taste.
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28
Use as a dressing.
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29
1/2 cup creme fraiche
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30
1 1/2 teaspoons Meyer lemon juice
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31
1/2 teaspoon freshly grated Meyer lemon zest
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32
1/4 teaspoon kosher salt
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33
In a small bowl, stir together all the ingredients.
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34
Cover and refrigerate until ready to use.
