Instructions

1. Cut puff pastry into six rectangles Slice foie gras into six slices.
2. Into center of each puff pastry piece, spoon 2 tsp. mushroom mix and 1 tsp. truffle puree.
3. Sprinkle with pinch of chives.
4. Top with slice of foie gras.
5. Sprinkle with salt and freshly ground black pepper.
   Season scallops with salt and pepper on both sides.
6. Place one scallop on top of mound on each puff pastry.
7. Fold over sides of each pastry, stretching slightly; brush overlapping area with egg wash to seal.
8. Pinch top and bottom of pastry packet, brush with egg wash, and fold over to create closed packet.
9. Place packets on plate, seam side down, and brush tops and sides with egg wash.
10. Chill for 30 minutes (or up to one day). (Chef note: Packets can be frozen at this point. Thaw partially before baking and add a few minutes to baking time.)
11. Heat oven to 400 degrees.
12. Place packets in cold, heavy, ovenproof pan, seam side down.
13. Bake for 15 minutes; remove pan from oven and flip pastries over to allow other side to brown as they cool.
14. In small pan over medium heat, warm wine sauce.

To serve:

1. Spoon wine sauce onto plate, top with pastry.
2. Sprinkle with additional chives and top with pinch of fresh chervil.
3. Sprinkle with Hawaiian rock salt.