16 oz snapper fillet
8 pcs scallop (large)
1/2 lb leek
1 lb potato
1/2 lb baby spinach
1 c lemon grass - truffle emulsion
1/2 c red wine reduction
12 slices black truffle
2 Tbs chives, chopped
4 Tbs butter
Lemon Grass Truffle Emulsion
2 Tbs lemon grass, fine slice
2 c chicken stock
2 c fresh cream
2 Tbs white truffle oil
2 Tbs white wine vinegar

1. In a large pot, add lemongrass, vinegar and chicken stock. Reduce by 1/3. Add cream, reduce again until you reach the proper consistency and flavor with the truffle oil. Season to taste.
2. Leek Mashed Potatoes: In a small pot, add cut potato and leek with water to cover. Cook 20-30 minutes or until tender, mash with a fork incorporating butter at the same time. Reserve this mixture until ready to serve.
3. Cooking Seafood: In a Teflon pan, add olive oil and heat on medium temp. Season fish and scallops and cook until lightly brown on both sides for about three minutes. Remove from pan and immediately place spinach inside pan for 30 minutes. Remove both fish and scallops and set aside and begin to assemble plate.
4. Garnish with chopped chives, spaghetti noodle, slices truffle.