Idaho® Potato Cannelloni

Idaho® Potato Cannelloni

Yield: 4 servings

Ingredients:

Directions:

Potatoes.
  1. Preheat oven to 450 degrees F. Peel potatoes; using a mandolin or vegetable sheeter, cut into 12 very thin 5" square sheets. Brush with clarified butter; place on baking sheet. Parbake for 4 to 5 minutes. Reserve.
Filling. Toss scallops with minced chives, shallots and olive oil. Season with salt and pepper.
  1. Lay spinach leaves on potato sheets, covering across the width from the bottom half way to the top. Place three scallops on each, lined up across the bottom.
  2. Roll tightly into cannelloni. Repeat with remaining potato sheets.
  3. Heat clarified butter n a non-stick pan; add cannelloni and brown on all sides.
  4. Place three cannelloni on four plates; garnish with vegetable mixture. Season with salt and pepper.
  5. Drizzle with lemon juice and olive oil.