SEA SCALLOPS IN "BLACK TIE"

SEA SCALLOPS IN

Yield 6 servings

Number Of Ingredients 13

2 black truffles, golf ball
size, fresh or canned, juice
reserved
12 jumbo sea scallops
salt and freshly ground pepper
10 oz large spinach leaves,
stems discarded
1 lb puff pastry
1 egg whisked with 1 tsp water
1/4 cup dry sherry
1 1/2 cup chicken stock,
reduced to 3/4 cup
1 1/2 T unsalted butter

Steps:

1. Preheat oven to 450. 2. Roll out pastry until very thin (1/8"). Cut 24 disks with a 1 1/2" cookie cutter and 12 ribbons 5 x 1 1/2". Refrig for 15 min. 3. Wilt the spinach in a steamer. Drain, cool under cold water and drain again. Carefully spread each leaf on a kitchen or paper towel and pat dry. 4. Slice each truffle into 18 thin slices. Save any juice, chop the trimmings. Set aside. 5. Cut each scallop horizonitally into 4 slices. Reconstruct each scallop by alternating with 3 slices of truffle. Season with s&p. 5. Place a layered scallop in center of a leaf and wrap the leaf tightly around, using a 2nd leaf to seal if necessary. 7. Brush end of ribbon with egg. Place 1 spinach bundle on its edge on the other edge of ribbon. Roll until brushed end overlaps and seal. Fold pastry edges tightly over top and bottom of bundle. Brush 2 disks with egg and place on either side of bundle, egg-side in. Press well to seal. Repeat with rest of bundles. Place on cookie sheet lined with parchment paper' brush tops with egg wash. Refrigerate until ready to bake. 8. Bake for 12-15 min until golden. 9. Simmer sherry in small saucepan until reduced to 1 tsp. Add the reserved truffled juice and stock. Reduce to 1/2 cup. Stir in butter and chopped truffle trimmings. Salt and pepper to taste and remove from heat. 10. Pour sauce onto each place and top with two turnovers.