Peel your potatoes and cut them into small chunks. Boil them until they are very soft and mash them, best with a potato ricer.
Put the mash back in the pot and add the polenta.
Add a small cup of milk and some cream to get a gooey consistency, then leave on a small heat for the polenta to soften within the mash.
Prepare your vegetables and keep warm.
Get your pan nice and hot, add some clean vegetable oil and a knob of butter, fry the scallops both sides until they are nice and a little crispy (about 3 minutes each side).
Remove the scallops from the pan then fry the hazelnuts in the pan with the left over butter.
Deglaze the pan with a glug of Rosé and let the alcohol evaporate.
When not much liquid is left add some more butter to create a bit of a sauce.
Put a nice blob of mash onto a clean plate, place the scallops on top and add some sauce and nuts over each one using a spoon.
Chop some chives and sprinkle over, arrange your vegetables beautifully around the perimeter.