To prepare the cornmeal-crusted scallops:
Remove muscles from the scallops and reserve. Using a 2-inch diameter ring mold, cut out scallops to make perfect round shape; reserve scraps. Cut scallops in half horizontally to make 18 pieces. Combine cornmeal and salt in a small bowl and when ready to sear the scallops, dip one side into the cornmeal. Heat a medium sauté pan over high heat with olive oil and sear the scallops on cornmeal-crusted side for 1 minute. Flip, sear second side for about 15 seconds, and then serve.
To prepare the parsnip puree:
Heat butter in a medium saucepot over medium-low heat. Add parsnips, a sprinkle of salt and pepper and cook, stirring until tender, about 10 minutes. Add cream and water, and simmer for 10 minutes, or until very soft. Transfer to a blender and puree, adding more cream if necessary to make a smooth consistency. Check seasoning, then pass through a fine meshed sieve and keep warm.
To prepare the truffle-barbecue-sauce-glazed brisket:
In a large saucepot over high heat, heat olive oil, and then add onion and apple. Cook, stirring until golden brown. Add tomato, tomato paste and cook, stirring for another 5 minutes. Add vinegar and calvados, and reduce by half. Add molasses, maple syrup and apple juice and simmer lightly for 1 hour. Check seasoning and add truffle oil to taste. Use sauce to glaze brisket squares before heating in a 300-degree F oven.
To prepare the apple truffle coleslaw:
Toss sliced cabbage with 1 tablespoon vinegar and salt and crush with your hands. Marinate for 10 minutes, and then strain liquid. Add carrot and remaining vinegar and marinate for another 20 minutes. Strain; and then add apple, parsley, mayonnaise, chopped truffle and truffle oil to taste. Check seasoning and reserve, chilled, until ready to use.
To prepare the apple beignet:
Place tempura flour in a bowl, and whisk in soda water to reach a glue-like consistency. When ready to serve, using a mellon-baller, scoop out balls of apple and dip in tempura batter. Deep-fry until golden, strain on paper towel, sprinkle with salt and serve hot.
To prepare the scallop jus:
Heat oil in a medium saucepot over high heat. Add scallops and cook, stirring until golden brown. Add shallot and continue to cook, stirring until soft. Add sachet and white wine vinegar and reduce until almost dry. Add reduced chicken stock and simmer for about 25 minutes, skimming occasionally. Strain, and serve warm with the seared scallops.
For each serving, place three dollops of parsnip puree in a row on a large oval dinner plate and place seared scallops on top. Top the scallops with one slice of black truffle and then one apple beignet. In-between the scallops place one piece of glazed brisket and top that with a spoonful of coleslaw. Garnish with parsley chips, and serve with scallop jus on the side.