Recipe courtesy of Kerry Heffernan

Roast Diver Scallops with Baked Fingerling Potatoes and White Truffles

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  • Level: Easy
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1 pound fingerling potatoes, "Ruby Crescent"

1/2 cup Kosher salt, for baking potatoes

1 small bunch fresh chervil, or flat leaf parsley if unavailable, 1/2 chopped, 1/2 reserved for garnish

2 ounces white truffle oil

4 tablespoons whole unsalted butter, room temperature

Salt and pepper, to taste

1 pound sea scallops, (U-12), should be "Dry", "Dayboat", or "Divers"

1 white truffle, approximately 1-ounce

1/4 canola oil, for sauteing scallops

1 truffle slicer


  1. 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.