Seared Scallops With Sweet Potato 'Risotto' And Chanterelles Truffle-Haricot Verts Salad
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
40
Spice
46
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Butter4 cups
Chicken Broth (hot)1 tbsp
Garlic (minced)1 tbsp
Ginger (minced)450 g
Chanterelle (cleaned)1 cup
Virgin Olive OilDirections:
1
It is important that the sweet potato 'risotto' dice are all the same size
2
Traditional risotto cooking technique is used
3
In a 2 quart casserole, first saute the shallots in butter and season
4
Add the sweet potato and saute
5
Slowly add the hot chicken stock, one ladle at a time
6
Only add more stock after the previous ladle is fully absorbed
7
Continue adding stock until the 'risotto' gets creamy, but not mushy
8
The individual grains of 'risotto' should remain distinct
9
Season the scallops with salt and pepper
10
In very hot saute pan, coat with oil and sear the scallops until brown
11
Flip scallops and brown other side
12
Total cooking time should be about 8 minutes
13
Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft
14
Add chanterelles and season
15
Cook for about 6 to 8 minutes
16
In a stainless steel bowl, mix lemon juice, truffle oil and olive oil
17
Season with salt and pepper
18
Toss vinaigrette with the haricots verts
19
Check for seasoning
20
Garnish with chives
21
; Wrap the sweet potato hair around a slice of purple potato
22
In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes
23
Salt to taste and drain well
24
PLATING Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto
25
' Place in the center of a plate
26
Surround with scallops and top with haricot verts salad
27
Garnish with truffle oil, chive batons and funky garnish