Seared scallops with sweet potato 'risotto' and chanterelles

4 servings

Ingredients

Quantity Ingredient
4 Shallots; brunoise
1 tablespoon Butter
4 larges Sweet potatoes; brunoise
(needs to be the size of risotto)
3 cups Hot chicken broth -; (to 4 cups)
2 pounds Large scallops -; (U-10's or bigger)
1 tablespoon Minced garlic
½ tablespoon Minced ginger
1 pounds Chanterelles; cleaned
Salt; to taste
Freshly-ground black pepper; to taste
Canola oil; for cooking
=== HARICOTS VERTS SALAD ===
Juice of 1 lemon
1 tablespoon Truffle oil
½ cup Virgin olive oil
1 pounds Haricot verts; blanched, shocked
1 bunch Chives; cut into 1\" batons
Truffle oil; for garnish
Salt; to taste
Freshly-ground black pepper; to taste
=== FUNKY SWEET POTATO GARNISH ===; (optional)
1 large Sweet potato; spaghetti cut
Using a turning slicer
1 Peruvian purple potato; peeled , sliced
Salt; to taste
Canola oil; for frying

Directions

It is important that the sweet potato 'risotto' dice are all the same size.

Traditional risotto cooking technique is used. In a 2-quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.

Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side.

Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes.

For the Haricorts Verts Salad: In a stainless steel bowl, mix lemon juice, truffle oil and olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives.

For the Funky Sweet Potato Garnish: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well.

For Plating: Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto'. Place in the center of a plate.

Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B06) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 446 Calories (kcal); 30g Total Fat; (60% calories from fat); 3g Protein; 42g Carbohydrate; 8mg Cholesterol; 52mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

Related recipes