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Receta Seared Scallops With Sweet Potato 'Risotto' And Chanterelles
by Global Cookbook

Seared Scallops With Sweet Potato 'Risotto' And Chanterelles
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  Raciónes: 4

Ingredientes

  • 4 x Shallots, brunoise
  • 1 Tbsp. Butter
  • 4 lrg Sweet potatoes, brunoise
  •     (needs to be the size of risotto)
  • 3 c. Warm chicken broth -, (to 4 c.)
  • 2 lb Large scallops -, (U-10's or possibly bigger)
  • 1 Tbsp. Chopped garlic
  • 1/2 Tbsp. Chopped ginger
  • 1 lb Chanterelles, cleaned
  •     Salt, to taste
  •     Freshly-grnd black pepper, to taste
  •     Canola oil, for cooking
  •     Juice of 1 lemon
  • 1 Tbsp. Truffle oil
  • 1/2 c. Virgin extra virgin olive oil
  • 1 lb Haricot verts, blanched, shocked
  • 1 bn Chives, cut into 1" batons
  •     Truffle oil, for garnish
  •     Salt, to taste
  •     Freshly-grnd black pepper, to taste
  •     FUNKY SWEET POTATO GARNISH ===, (optional)
  • 1 lrg Sweet potato, spaghetti cut
  •     Using a turning slicer
  • 1 x Peruvian purple potato, peeled , sliced
  •     Salt, to taste
  •     Canola oil, for frying

Direcciones

  1. It is important which the sweet potato 'risotto' dice are all the same size.
  2. Traditional risotto cooking technique is used. In a 2-qt casserole, first saute/fry the shallots in butter and season. Add in the sweet potato and saute/fry. Slowly add in the warm chicken stock, one ladle at a time. Only add in more stock after the previous ladle is fully absorbed. Continue adding stock till the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.
  3. Season the scallops with salt and pepper. In very warm saute/fry pan, coat with oil and sear the scallops till brown. Flip scallops and brown other side.
  4. Total cooking time should be about 8 min. Wipe pan out, return to high heat, coat with canola oil, add in garlic and ginger and saute/fry till soft. Add in chanterelles and season. Cook for about 6 to 8 min.
  5. For the Haricorts Verts Salad: In a stainless steel bowl, mix lemon juice, truffle oil and extra virgin olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives.
  6. For the Funky Sweet Potato Garnish: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry till golden, about 4 to 5 min. Salt to taste and drain well.
  7. For Plating: Using a ring mold or possibly pvc pipe, fill bottom third with the warm chanterelles, then cover with 'risotto'. Place in the center of a plate.
  8. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.
  9. This recipe yields 4 servings.