Braden Family Cookbook
SCALLOPS WITH SWEET POTATO
AND CHANTERELLES TRUFFLE‑HARICOT VERTS SALAD
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
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.
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.
SWEET POTATO GARNISH (optional)
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.
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
Wine Suggestion: Kistler Sonoma Coast Chardonnay 1997