Idaho® Potato Encrusted Scallops | Idaho Potato Commission

Ingredients

• 2 tablespoons olive oil
• 1 shallot, sliced
• 1/2 cup sliced leeks (rinsed well)
• 1 7-ounce Idaho® Potato, peeled and chopped
• 1 bay leaf
• 1 teaspoon white pepper
• 2 cups chicken broth
• 1 cup light cream
• 1 teaspoon truffle oil
• salt and pepper to taste
• 1/3 cup white wine vinegar
• 2 large sea scallops (about 3 ounces each)
• 1 7-ounce Idaho® Potato, peeled
• 1 cup canola oil (for frying)
• 1 cup watercress, washed and trimmed, if necessary
• zest of 1 lemon, divided (squeeze juice from half the lemon and reserve)
• kosher salt, to taste
• 4 slices good quality bacon, cooked and cut into 1/4-inch pieces