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1
Prepare the stovetop smoker.
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2
Season the scallops with Essence.
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3
Place the scallops in the smoker and smoke for about 8 to 10 minutes.
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4
Remove from the smoker and cool.
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5
Slice the scallops into thin slices, about 1/4-inch thick.
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6
Set aside.
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7
Wrap the grated potatoes in a large clean towel and squeeze out the excess starch.
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8
Get them as dry as possible.
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9
Unwrap and put the potatoes in a large mixing bowl.
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10
Season with salt and pepper.
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11
Add 2 tablespoons plus 2 teaspoons olive oil.
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12
Mix well.
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13
Form the mixture into 12 small patties, about 1 to 1 1/2 inches thick.
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14
Heat the vegetable oil in a large nonstick skillet over medium heat.
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15
Fry the cakes, several at a time, until they are golden brown and cooked through, about 3 to 4 minutes on each side.
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16
Remove and drain on paper towels.
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17
Set aside.
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18
In small mixing bowl, toss the lettuce with the remaining tablespoon of oil.
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19
Season with salt and pepper.
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20
Mix well.
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21
In another small bowl, combine the sour cream, white wine, and chives.
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22
Season with salt and pepper.
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23
Mix well.
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24
To assemble, place on potato cake in the center of each plate.
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25
Fan several slices of the scallop over the potato.
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26
Drizzle the scallop with some of the chive cream.
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27
Mound some of the lettuce on top of the scallops.
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28
Top each sandwich with the remaining potato cakes.
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29
Garnish with a drizzle of the remaining chive cream and parsley.
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30
Combine all ingredients thoroughly and store in an airtight jar or container.
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31
Yields: about 2/3 cup
