For the potato-zucchini cake:

• 2 large Yukon gold or Russet potatoes, peeled and grated
• 1 medium zucchini, cored and grated
• 1 small red onion, grated
• 1/4 cup all-purpose flour
• salt & freshly ground black pepper
• 3 tablespoon extra-virgin olive oil

For the scallops:

• 4 tablespoons extra-virgin olive oil
• 6 large (U-10) scallops
• salt and freshly ground black pepper
• 3 tablespoons white wine
• 6 tablespoons unsalted butter
• 1 ounce white truffle oil

Prepare the cakes: Preheat the oven to 400 degrees. Place the grated potato, zucchini, onion, flour, salt & pepper in a bowl. Mix all ingredients until well combined, form into 6 uniform balls, of the mixture and set aside. Pre-heat your non stick pan with extra virgin olive oil and bring to medium heat. Place the potato-zucchini balls in the pan and press down to form patties. Brown both sides, and finish cooking in the oven for about 10 minutes. Remove, and set aside.

Prepare the scallops: Preheat a sauté pan. When pan begins to smoke add the extra-virgin olive oil. Season the scallops with salt & pepper, and carefully place them in the preheated pan. Cook the scallops until both sides are nicely browned, about 2 minutes per side. Deglaze the pan with the white wine, add the unsalted butter, and season with salt & pepper. Remove from the pan, place on top of the pancake, and drizzle with white truffle oil. Serves 6

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