For the vinaigrette:
- 2 tablespoons olive oil
- 1 shallot, sliced
- 1/2 cup sliced leeks (rinsed well)
- 1 7-ounce Idaho® Potato, peeled and chopped
- 1 bay leaf
- 1 teaspoon white pepper
- 2 cups chicken broth
- 1 cup light cream
- 1 teaspoon truffle oil
- salt and pepper to taste
- 1/3 cup white wine vinegar
For the scallops:
- 2 large sea scallops (about 3 ounces each)
- 1 7-ounce Idaho® Potato, peeled
- salt and pepper to taste
- 1 cup canola oil (for frying)
For the watercress salad:
- 1 cup watercress, washed and trimmed, if necessary
- zest of 1 lemon, divided (squeeze juice from half the lemon and reserve)
- kosher salt, to taste
- 4 slices good quality bacon, cooked and cut into 1/4-inch pieces
- In a medium saucepan, over medium heat, heat olive oil until hot. Add the shallot and leeks. Cook, stirring occasionally, until softened and translucent (not browned), about 3 minutes. Add the potatoes, bay leaf, pepper and chicken broth, stir. Bring mixture to a simmer, then lower heat and continue to simmer 30 minutes to reduce. Add the cream, salt and pepper to taste and simmer another 5 minutes until heated through.
- Remove pan from the heat and strain the mixture through a colander placed over a medium mixing bowl. Place the strained vegetables into a blender; add 1/2 the strained liquid and pulse on low, gradually adding more liquid until the mixture becomes a smooth sauce consistency. Season with salt and pepper to taste and add truffle oil; stir to combine.
- Set blender pitcher in a large bowl filled with ice water to cool. When cooled, add white wine vinegar and set aside.
- Remove the small muscle attached to the scallops. Season the scallops with salt and pepper and set aside. In a food processor, cut the potato into julienne strips, or cut into matchstick-sized pieces by hand using a knife. Squeeze potato sticks slightly to release the liquid; sprinkle potatoes with salt and pepper.
- In an 8˝ sauté pan, over medium-high heat, heat the canola oil until hot but not smoking. Place half the potato sticks into the hot oil, spreading evenly with a wooden spoon. When the potatoes start to brown around the edges, place the scallops in the center; spread the remaining potato sticks evenly over the top of the scallops; cook another minute.
- Using a slotted spatula, flip potato-scallop mixture and cook another 4 minutes until golden brown. Remove from pan when the potatoes on the bottom are crisp and golden brown; drain on paper towels.
- In a small mixing bowl, combine watercress with half the lemon zest, the lemon juice (from 1/2 the lemon) and kosher salt, to taste.
- Assemble dish: on an individual plate, place 1/2 the watercress salad mixture. Cut the potato-encrusted scallops in half crosswise; place one half on top of the salad. Top with the remaining salad and then the other half of the scallop. Drizzle the vinaigrette over the entire plate, and sprinkle with cooked bacon. Garnish by sprinkling plate with remaining lemon zest.