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