Step 1

**[Potato Croquettes]** First, wash the potatoes thoroughly and boil them with their skins on until tender. They should be easily pierced with a fork.

Step 2

Once cooked, carefully peel the hot potatoes. While still warm, use a fork or potato masher to mash them until smooth and lump-free. Mashing while warm makes it easier to achieve a smooth texture.

Step 3

While the mashed potatoes are still warm, add the 20g of butter (softened at room temperature) and mix well until the butter is fully incorporated and melted into the potatoes.

Step 4

Next, add the 25g of egg and mix. Then, incorporate the 12g of breadcrumbs, along with salt and pepper to taste. Knead the mixture until it forms a soft dough. Adjust the consistency so it’s not too wet.

Step 5

Once the dough is ready, cover it with plastic wrap and let it rest at room temperature for about 30 minutes. This resting period allows the breadcrumbs to absorb moisture from the potatoes, making the dough firmer and easier to shape. **Tip:** Add the butter, egg, and breadcrumbs sequentially and mix in between additions. This prevents the egg from cooking or the breadcrumbs from clumping.

Step 6

After resting, shape the dough into your desired croquette form. Now, prepare for frying. First, lightly coat each croquette in flour, then dip it into beaten egg, and finally, coat generously with breadcrumbs, pressing gently to adhere. Fry the croquettes in oil preheated to 160°C (320°F) until golden brown and crispy on all sides, about 3-4 minutes.

Step 7

Step 8

**[Clam Stock]** Finely chop the shallot. Cut the white parts of the scallions into large, roughly 2-3 cm pieces.

Step 9

Heat a pot over medium heat. Add the purged clams, chopped shallots, and scallion whites. Sauté until fragrant. Then, pour in the white wine and let it simmer until the alcohol and acidity evaporate. Cover the pot and cook until the clams open.

Step 10

Once the clams have opened, strain them through a sieve, reserving the liquid (stock) for the sauce. Discard the shells and set the clam meat aside for the sauce.

Step 11

**[Seafood Butter Sauce]** Bring a pot of water to a boil and cook the casarecce pasta for approximately 7 minutes, or according to package directions, until al dente. Drain the cooked pasta and set aside.

Step 12

Cut the scallops into 8 equal pieces each, creating bite-sized portions.

Step 13

Place a saucepan over low heat. Add the reserved clam stock (10ml). Gradually add the cold unsalted butter (100g) in three additions, whisking continuously. The butter will melt and emulsify with the stock to create a smooth, creamy sauce. **Caution:** Use low heat to prevent the butter from separating.

Step 14

Add the cut scallops to the butter sauce. Continue to cook gently over very low heat until the scallops turn opaque. This process should be slow to ensure the scallops cook evenly without becoming tough.

Step 15

Once the scallops are opaque, add the cooked casarecce pasta and the reserved clam meat to the sauce. Gently stir everything together to coat. **Tip:** The clams and scallops are naturally salty, so no additional salt is usually needed. If the sauce is too thick, you can add a little more clam stock to reach your desired consistency. Set the finished sauce aside.

Step 16

**[Garnish]** Trim the scallions to about 10cm lengths. Blanch them briefly in boiling water to retain their bright green color.

Step 17

Separate the shallot into individual layers.

Step 18

Lightly season the blanched scallions and shallot layers with olive oil and salt. Bake or pan-fry at 140°C (285°F) for about 5 minutes. For the shallots, you can use a kitchen torch to lightly char them after cooking for added flavor and visual appeal.

Step 19

**[Plating]** Arrange the blanched scallions artfully on the serving plate as a base. Place 2-3 warm potato croquettes on top of the scallions.

Step 20

Spoon a generous amount of the warm seafood butter sauce next to the croquettes. Top the croquettes with the seared shallots. Drizzle a few drops of truffle oil over the croquettes and shallots, and garnish with fresh dill. Your restaurant-quality potato croquettes are now complete! Enjoy your delicious creation!