Preheat the oven to 200`c. Start by peeling the vegetables and then roughly chopped into dish add the fresh sage and rosemary. Add the chopped scallop, tsp tartufo butter, garlic, onion, mince beef, bread mixture seasoning and mix well, stirring occasionally. Transfer to a large bowl. Season the quail inside and out with salt and pepper. Stuff each quail loosely and tie the legs together with kitchen twine. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.) Transfer to a low roasting pan or casserole dish just large enough to hold the quails. Repeat the process with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast. Serve on mashed potato mash with cream and tartufo butter.|Preheat the oven to 200`c. Start by peeling the vegetables and then roughly chopped into dish add the fresh sage and rosemary. Add the chopped scallop, tsp tartufo butter, garlic, onion, mince beef, bread mixture seasoning and mix well, stirring occasionally. Transfer to a large bowl. Season the quail inside and out with salt and pepper. Stuff each quail loosely and tie the legs together with kitchen twine. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.) Transfer to a low roasting pan or casserole dish just large enough to hold the quails. Repeat the process with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast. Serve on mashed potato mash with cream and tartufo butter.