Nantucket Bay Scallops

1 lb. Nantucket Bay Scallops
2  russet Idaho potatoes
Fresh Thyme
Fresh Parsley
Salt  /Pepper
2 sticks Butter
Sherry Wine Vinegar
Chicken Stock
Canola Oil
Celery Leaves

Method of Preparation:
Heat Sauté Pan, medium high heat
Season scallops with salt and Pepper
Sauté lightly to medium
Put on a tray, off to side
Grate Potatoes – on a box grater – squeeze out water
In a 9” sauté pan  - pat down and form a cake with potatoes, add salt and pepper, fresh thyme, pat with a spatula
Cook to golden brown – flip over, cook other side
Put cake in oven for 15 minutes – on 350.
Take out, put cake on a wire rack to rest
Cut into slices, like a pie, 6 slices.
Sauce – use juices from Scallops, add sherry wine vinegar, chicken stock – heat medium/high –reduce 50%
Add S and P, fresh parsley, a tablespoon butter, a teaspoon EVOO
Reduce sauce
Put Cake on plate, Place Scallops around plate
Pour sauce over with Small Herb Salad
Chives, celery leaves, parsley
Dress with EVOO,  salt and pepper, Sherry Wine Vinegar