1 dozen large sea scallops
Essence, recipe follows
2 large baking potatoes (about 2 pounds), peeled and grated
Salt
Freshly ground black pepper
3 tablespoons plus 2 teaspoons olive oil
1/2 cup vegetable oil
2 cups mache lettuce (packed) or any other mild baby lettuce
1/2 cup sour cream
2 tablespoons white wine
2 tablespoons thinly sliced chives
1 tablespoon finely chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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