Pan fry the scallops until golden brown. Meanwhile steam the potatoes until cooked. Seive and cool. Mix together all the ingredients for the pancakes and add to the pan in the form of little cakes and cook until brown. For the Horseradish Butter: Reduce a little white wine and add the soft unsalted butter. Blend with a hand blender until smooth. Then add the horseradish relish, the chives, bacon pieces and tomato dice. Cook the spinach in a little butter and set aside. Pan fry the wild mushrooms and add to the spinach. To serve place mushrooms and spinach on a potato cake with the scallops on top and the sauce around. Garnish with a piece of deep fried parsinp.