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Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad Recipe

Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad Recipe

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Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad

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Ingredients

Count

Nutrition

1184

Calories

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Ingredients:

Serving

4 shallots , brunoise
1 tbsp butter
4 large sweet potatoes , brunoise ( needs to be the size of risotto)
3 to 4 cups hot chicken broth
2 lb large scallops , u-10's or bigger
1 tbsp minced garlic
1/2 tbsp minced ginger
1 lb chanterelles, cleaned
salt and black pepper to taste
canola oil to cook
juice of 1 lemon
1 tbsp truffle oil
1/2 cup virgin olive oil
1 lb haricot verts, blanched and shocked
1 bunch chives cut into batons (1-inch)
truffle oil to garnish
salt and black pepper to taste
funky sweet potato garnish (optional)
1 large sweet potato , spaghetti cut using turning slicer
1 peruvian purple potato, peeled and 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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1184.44 Kcal (4959 kJ)
Calories from fat	578.47 Kcal
		% Daily Value*
Total Fat	64.27g	99%
Cholesterol	177.7mg	59%
Sodium	2424.38mg	101%
Potassium	2151.96mg	46%
Total Carbs	122.32g	41%
Sugars	17.6g	70%
Dietary Fiber	13.9g	56%
Protein	32.8g	66%
Vitamin C	29.2mg	49%
Vitamin A	1.7mg	55%
Iron	8.4mg	47%
Calcium	161.6mg	16%

Amount Per 100 g
Calories	118.36 Kcal (496 kJ)
Calories from fat	57.81 Kcal
		% Daily Value*
Total Fat	6.42g	99%
Cholesterol	17.76mg	59%
Sodium	242.27mg	101%
Potassium	215.05mg	46%
Total Carbs	12.22g	41%
Sugars	1.76g	70%
Dietary Fiber	1.39g	56%
Protein	3.28g	66%
Vitamin C	2.9mg	49%
Vitamin A	0.2mg	55%
Iron	0.8mg	47%
Calcium	16.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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