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Receta Seared Scallops With Sweet Potato 'Risotto' And Chanterelles And Truffle Haricot Verts Salad
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Ingredientes
- 4 x shallots brunoise
- 1 Tbsp. butter
- 4 lrg sweet potatoes brunoise
- Â Â (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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Canola oil for cooking
- Â Â 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
- Â Â Truffle oil for garnish
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lrg sweet potato spaghetti cut
- Â Â using a turning slicer
- 1 x Peruvian purple potato peeled , sliced
- Â Â Salt to taste
- Â Â Canola oil for frying
Direcciones
- It is important which the sweet potato 'risotto' dice are all the same size. 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.
- 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. 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.
- 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.
- 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.
- 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. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.
- This recipe yields 4 servings.
- Suggested Wine: Kistler Sonoma Coast Chardonnay 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 328 | 60% |
| Total Fat 37.07g | 46% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 683mg | 28% |
| Potassium 898mg | 26% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.38g | 2% |
| Protein 40.3g | 64% |
