4 oz Berkshire bacon
1 small shallot
I cup vermouth
3 oz whole butter
1 oz duck fat or clarified butter
2 russet potatoes
4 oz butter
2 oz cream
1 small bundle of chives

Peel potatoes and add to cold water. Bring to boil and cook potatoes until tender for mashing. While potatoes are boiling, dice shallot and add to vermouth.

Cut lardons from the Berkshire and render fat from meat in a separate pan. Discard fat.

Add lardons to shallot vermouth and reduce until the pan is practically dry. Stir in whole butter making sure sauce does not break. No one wants to eat an oily mess. Set sauce aside.

Drain potatoes and pass through a food mill. Stir in butter and add cream. Season to taste and fill a small piping bag with your mashers.

Clean and season the scallops and bring the chosen fat to its smoke point in a ten inch sautee pan. Sear scallops on one side until beautifully dark brown. Flip the scallops and into the oven (350 degrees) with the whole pan.

Pipe four towers of power onto a rectangle plate. Remove scallops from oven after the scallops are fully caramelized. Place one scallop on top of each tower of mashers. Sauce each scallop with an equal amount of sauce.

Garnish. Chef prefers to use a chive baton or micro-greens.