Potatoes:

Add the diced potato to a pot with salted water and cook until tender. Drain and place in a bowl and with a hand mixer, whip up, and add the double cream until very creamy like (oatmeal) consistency. Season to taste and place in a warm place until ready to plate

Garnish:

In a skillet, add the oil and bring to medium heat, then place the basil in and fry until crispy; lay out on a paper towel until ready to serve

Sauce:

In a saucepan, add the chicken stock and wine. Simmer for 5 minutes until slightly reduced. Then add the peppers, chives, horseradish, and wasabi. Add the butter and stir until melted, season with salt and pepper. Stir and turn down to low.

Scallops:

Place the scallops on paper towels and drain well, and pat dry. When dry, season with salt, pepper, and oil. Place a skillet on the heat and bring up the #7 on the stove (almost smoking). Place half of the scallops on one side of the skillet, sear until brown and flip to the other side of the pan. Once done, repeat with the rest of the scallops (putting scallops only on one side gives another hot spot when you flip, prevents stewing of the scallops)

Once seared, place on an oven-able tray until ready to serve

Assemble:

Preheat oven to 350ºF. Place the scallops in the oven for 4-5 minutes and start plating. Have a warm serving vessel with a well. Place the potatoes on the bottom of the bowl and make a well with a spoon. Then pour the sauce around the potatoes, place the scallops one onto the other in the potato well, then top with the basil, red caviar, and chive strands