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1
Combine the juices, minced herbs, vinegar and chicken broth in a small, nonreactive saucepan and cook over high heat until the mixture is reduced to about 1/3 cup.
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2
Beat in the half cup of olive oil and season to taste with salt and pepper.
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3
Set aside in the saucepan.
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4
Using a grater or food processor, shred the potatoes.
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5
Mix with 2 tablespoons of the chives and season to taste with salt and pepper.
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6
Heat 1 tablespoon of olive oil with the butter in a heavy, nonstick skillet.
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7
Spoon the potato mixture into the skillet in 3-inch disks, patting them down to flatten.
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8
Fry over medium-high heat until golden brown and crusty, about 3 to 4 minutes per side; drain on paper towels.
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9
Repeat until you have 12 disks.
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10
Set aside in a 150-degree oven to keep warm.
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11
Preheat a grill until very hot.
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12
Brush the scallops with the remaining olive oil and grill until just seared, about 2 to 3 minutes per side.
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13
Slice each in half horizontally.
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14
To assemble, place a potato disk on each of 6 plates, top with three slices of scallop, another disk and another trio of scallops, seared side up.
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15
Sprinkle with the remaining chives.
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16
Gently reheat the dressing until warm, beat it and pour a few tablespoons of it around each napoleon.
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17
Serve at once.
