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1
In a small saucepan, place the potatoes and cover with water.
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2
Set over high heat and bring to a boil, reducing to a low boil until tender, about 7 to 8 minutes.
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3
Remove from the heat and cool under cold running water.
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4
Once cool enough to handle, slice the potatoes into 1/4-inch rounds and place in a medium bowl.
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5
Set an 8-inch saute pan over medium heat and add the olive oil.
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6
When the oil is hot, add the shallots and garlic and saute until fragrant, about 1 minute.
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7
Add the sliced potatoes to the pan, and saute for 2 to 3 minutes.
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8
Add the balsamic vinegar to the pan and cook until reduced by about half, about 2 minutes.
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9
Season the potatoes with the salt and pepper and garnish with the chives and tarragon.
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10
Set aside while you prepare the scallops.
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11
Potato Truffle Sauce and Scallops:
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12
In an 8-inch saute pan set over medium heat, add 1 tablespoon of the butter.
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13
Once melted, add the shallots and garlic and saute until fragrant, about 1 minute.
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14
Add the potatoes and stock to the pan and bring to a boil, reduce to a simmer and cook until the potatoes are tender and the stock has reduced by about half, about 15 minutes.
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15
Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
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16
Place in a food processor with the heavy cream and pulse until well blended and smooth.
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17
Remove to a heat-proof glass or stainless steel bowl and fold in the truffle oil.
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18
Wrap with plastic wrap and set aside to keep warm while you prepare the scallops.
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19
Set a 10-inch saute pan over high heat.
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20
Add the olive oil.
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21
While the oil is getting hot, Season the scallops with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
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22
Dredge the scallops in the flour and shake to remove any excess flour.
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23
Place the scallops in the saute pan and sear for 2 minutes on the first side.
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24
Add the remaining 2 tablespoons of butter to the pan and swirl to evenly distribute.
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25
Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through.
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26
To serve, divide the potato sauce among the centers of 4 shallow bowls or plates.
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27
Place 3 scallops on top of the potato sauce, and garnish with the warm potato relish and chopped chives.
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28
Serve immediately.
