In a greased baking dish, layer the potato slices, interspersing layers with melted butter, cream, salt, and pepper. Cover with aluminum foil and bake for 45 minutes.

Step 3: Cool and Slice

Once baked, let cool, then slice into squares.

Preparing the Hazelnut Crunch

Step 1: Toast and Chop

Toast hazelnuts in a dry skillet until golden, then chop roughly.

Step 2: Combine and Cook

In a small saucepan, melt brown sugar and butter, add chopped hazelnuts and a pinch of salt. Stir until combined and spread onto parchment paper to cool.

Preparing the Crispy Onion Strings

Step 1: Soak Onions

Slice the onion into thin rings and soak in buttermilk for at least 30 minutes.

Step 2: Coat and Fry

In a bowl, mix flour, cornstarch, and salt. Dredge soaked onion rings in the mixture, then deep fry in hot oil until golden brown. Drain on paper towels.

Preparing the Aged Rum Syrup

Step 1: Combine Ingredients

In a saucepan, combine aged rum, brown sugar, and water. Bring to a boil and then simmer until syrupy, about 10 minutes.

Cooking the Scallops

Step 1: Sear Scallops

Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown and cooked through.

Plating

Step 1: Assemble the Dish

Place a square of potato pave on each plate, top with seared scallops, sprinkle with hazelnut crunch, and garnish with crispy onion strings. Drizzle aged rum syrup over the top.