Idaho® Potato Cannelloni | Idaho Potato Commission

Ingredients

• 3-4 extra large Idaho potatoes
• clarified butter
• 36 medium-sized sea scallops
• 1 tablespoon each minced chives and shallots
• 2 tablespoon extra virgin olive oil
• 2-3 oz. large spinach leaves, cleaned
• Garnish
• 1 cup Roma tomatoes peeled, seeded and diced small
• 2 tablespoons fennel, diced small
• 1 tablespoon each red onion and celery hearts, diced small
• 2 leaves basil, julienned
• Yellow celery leaves, 3-4 on each plate
• Fennel fronds, 3-4 on each plate
• Salt and pepper, to taste
• 5 tablespoons extra virgin olive oil
• Juice of two lemons