Spaetzle
Place dry ingredients in mixer, slowly add wet ingredients, blend with paddle attachment until smooth.
Let rest for half-hour.
Bring large pot of water to boil. Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander.
Work in batches.
Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender.
In a large colander drain but do not rinse.
Toss in clarified butter.

Champagne Truffle Emulsion
Place all ingredients in a pot and reduce liquid by half.
Add 4 cups heavy cream; reduce again by half.
With handheld mixer puree in ½ lb. butter and ½ can white truffle peelings in oil, drained

Shaved Brussels Sprouts with Roasted Chestnuts and Pancetta
Clean 2 pints Brussels sprouts and shave on mandolin.
Blanch in boiling water.
Roast and slice chestnuts.
Dice pancetta and roast in oven till almost brown.
Season and sear off cleaned U10 scallops in clarified butter till golden brown on both sides. Set aside.
Place handful of spaetzle in same hot sauté pan with a little more clarified butter.
Sauté spaetzle till golden brown.
Add some pancetta, Brussels sprouts and sliced roasted chestnuts with some salt and fresh pepper.
Brown a little.
Place scallops back in pan. Deglaze pan with ¼ cup white wine and 1 tbls. butter and 2 tbls. heavy cream. Serve on top of truffle emulsion. Garnish with micro-pea shoots.