SEARED SCALLOPS WITH SWEET POTATO

'RISOTTO' AND CHANTERELLES TRUFFLE‑HARICOT VERTS SALAD

Ming Tsai

4 shallots, brunoise (diced really fine)
1 tablespoon butter
4 large sweet potatoes, brunoise (needs to be the size of risotto)
3 to 4 cups hot chicken broth
2 pounds large scallops, U‑10's or bigger (10 scallops/pound)
1 tablespoon minced garlic
½ tablespoon minced ginger
1 pound chanterelles, cleaned
Salt and black pepper to taste
Canola oil to cook

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.

HARICOTS 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.

FUNKY SWEET POTATO GARNISH (optional)

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.

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.