Chef Philip Campanella puts mashed Yukon gold potatoes flavored with egg yolk, salt, nutmeg and chives in ring molds and refrigerates them. Then he browns them in butter.
He rubs scallops with olive oil, salt and pepper and sautés them in a hot pan. He places the scallop on the potato cake and drizzles it with a sauce made from asparagus, peas, shallot, hard-boiled egg and vegetable stock, and a truffle hollandaise. He garnishes with an asparagus spear and micro herbs.