Modes

Ingredients

• 2 black truffles, fresh or canned, golf ball size, juice reserved

• 10 large sea scallops, very fresh and firm

• Kosher salt and freshly ground black pepper

• 8 ounces spinach leaves, stems discarded and thoroughly washed

• ½ pound puff pastry

• 1 egg, whisked with 1 teaspoon water

• ¼ cup dry vermouth

• ½ cup chicken broth

• 1 Tablespoon unsalted butter

Instructions

Prepare the Scallops

Slice each truffle into 16 thin slices using a vegetable slicer or mandoline. Reserve any truffle juice, chop the trimmings, and set both aside for the sauce.

Cut each scallop horizontally into 4 slices. Reconstruct each scallop by alternating scallop slices with truffle slices. Season with Kosher salt and pepper and refrigerate until needed.

Prepare the Spinach

Wilt the spinach in a steamer or boiling water for 1 to 2 minutes. Drain, cool under cold running water, and drain again.

Carefully spread each spinach leaf open on a kitchen towel and pat dry. Place a layered scallop in the center of a large spinach leaf and wrap the leaf tightly around the scallop. If necessary, use a second leaf to completely enclose the scallop.

Repeat with the remaining scallops and refrigerate until needed.

Prepare the Pastry

Lightly flour the countertop and rolling pin. Roll out the puff pastry until approximately ⅛ inch thick.

Cut out 24 disks using a 1½-inch round cookie cutter and 12 ribbons measuring approximately 5 by 1½ inches. Place the pastry pieces on a floured baking sheet and refrigerate for 15 minutes.

Assemble the Turnovers

Brush approximately 1 inch of one end of each pastry ribbon with the egg wash.

Place a spinach-wrapped scallop bundle on the opposite end and roll the pastry around the bundle until it overlaps the brushed end. Fold the pastry edges tightly over the top and bottom of the bundle.

Brush 2 pastry disks with egg wash and place 1 disk on each side of the bundle. Press firmly to seal.

Repeat with the remaining bundles. Arrange on a parchment-lined baking sheet and brush lightly with the remaining egg wash.

Refrigerate until ready to bake.

Bake

Preheat a Wolf Dual Fuel Oven to 450°F in Bake Mode with a rack in position 4.

Bake the turnovers for 5 to 8 minutes, or until golden brown.

Make the Sauce

While the turnovers are baking, pour the vermouth into a small saucepan over high heat and reduce to approximately 1 teaspoon.

Add the reserved truffle juice and chicken broth. Reduce to ¼ cup and whisk in the butter.

Stir in the chopped truffle trimmings. Season with Kosher salt and pepper to taste and remove from the heat.

Serve

Split the turnovers in half vertically with a sharp knife.

Spoon 1 Tablespoon of sauce onto each warmed plate. For a main course, arrange 6 turnover halves per plate. For an appetizer, arrange 4 turnover halves per plate.

Arrange the halves in a rose-petal pattern over the sauce and serve immediately.