Scoop insides from potato halves and reserve.
Deep fry both potato skins to golden brown, drain well.
Melt butter in pan add seafood, garlic and scallions.
When almost done, deglaze pan with wine; add lemon balm and stir.
Add bacon, reserved potato and heavy cream; stir.
Season with sea salt.
Place under broiler for 15 seconds.
Serve on a bed of greens. Garnish with chopped parsley and lemon zest.