Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a "boat". Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato "boats" and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the "cut" side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs.
Recipe courtesy of Kerry Heffernen