Idaho® Potato Cannelloni


  • 3-4 extra large Idaho potatoes
  • clarified butter
  • 36 medium-sized sea scallops
  • 1 tablespoon each minced chives and shallots
  • 2 tablespoon extra virgin olive oil
  • 2-3 oz. large spinach leaves, cleaned
  • Garnish
  • 1 cup Roma tomatoes peeled, seeded and diced small
  • 2 tablespoons fennel, diced small
  • 1 tablespoon each red onion and celery hearts, diced small
  • 2 leaves basil, julienned
  • Yellow celery leaves, 3-4 on each plate
  • Fennel fronds, 3-4 on each plate
  • Salt and pepper, to taste
  • 5 tablespoons extra virgin olive oil
  • Juice of two lemons


  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.
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Yield: 4 servings

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