Hokkaido Scallop Tartare with Potato Vichyssoise Recipe

Ingredients

• 1 Tbsp coriander seeds
• 7 Meyer lemons
• 2 Tbsp butter
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 6 leeks
• 2 spring onions
• 6 Peruvian purple potatoes
• 2 cups chicken stock
• 1 bay leaf
• 6 sprigs thyme
• 1 cup crème fraîche
• 1 cup half and half
• salt and pepper to taste
• Meyer lemon juice to taste
• 8 oz fresh scallops
• 2 Tbsp hazelnuts
• 1 tsp Jordan Extra Virgin Olive Oil
• 2 tsp hazelnut oil
• 1 tsp fresh dill
• 2 tsp Meyer lemon honey
• 2 tsp chives
• 1 tsp Meyer lemon juice
• 1 tsp lemon verbena
• 6 nasturtium leaves
• Zest of one Meyer lemon