1

Slice each truffle into 12 thin slices with a mandolin. Chop the trimmings, save any juice & put both aside until needed.

2

Cut each scallop horizontally into 4 slices and season with salt & pepper. Reconstruct each scallop layering 4 slices of scallop with 3 slices of truffle, alternating. Refrigerate until needed.

3

Wilt the spinach in boiling water 1-2 minutes. Drain and cool under cold running water then drain again. Spread each leaf open on a towel carefully, and pat dry with a second towel.

4

Place a reconstructed scallop in the center of a spinach leaf and wrap the leaf tightly around the scallop, use a second leaf if not fully enclosed. Repeat for each scallop.

5

Sprinkle the counter & rolling pin with flour & roll out puff pastry until about 1/8 inch thick. Cut out 24 disks with a 1 1/2 inch round cookie cutter & 12 ribbons about 5 x 1 1/2 inches. Refrigerate the disks and ribbons for 15 minutes. Brush 1 inch at one end of ribbon w/ egg wash. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the edges tightly over the bottom and top of the bundle. Brush 2 disks with egg wash and place on either side of the same bundle, pressing to seal. Repeat for rest of bundles.

6

Place on a pan lines with parchment paper. Brush each lightly with remaining egg wash. Refrigerate until ready to cook.

7

Preheat oven to 450. Bake for 5-8 minutes or unto golden brown.

8

Prepare sauce while turnovers are baking. Pour vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, this will take about 10 minutes. Add reserved truffle juice & chicken stock, reduce to 2 oz then add butter. Add reserved truffle trimmings, season with salt & pepper and remove from heat.

9

Serve halved turnovers with sauce.