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1
It is important that the sweet potato 'risotto' dice are all the same size.
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2
Traditional risotto cooking technique is used.
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3
In a 2 quart casserole, first saute the shallots in butter and season.
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4
Add the sweet potato and saute.
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5
Slowly add the hot chicken stock, one ladle at a time.
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6
Only add more stock after the previous ladle is fully absorbed.
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7
Continue adding stock until the 'risotto' gets creamy, but not mushy.
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8
The individual grains of 'risotto' should remain distinct.
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9
Season the scallops with salt and pepper.
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10
In very hot saute pan, coat with oil and sear the scallops until brown.
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Flip scallops and brown other side.
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12
Total cooking time should be about 8 minutes.
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13
Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft.
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14
Add chanterelles and season.
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15
Cook for about 6 to 8 minutes.
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16
In a stainless steel bowl, mix lemon juice, truffle oil and olive oil.
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17
Season with salt and pepper.
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18
Toss vinaigrette with the haricots verts.
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19
Check for seasoning.
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20
Garnish with chives.
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21
Wrap the sweet potato hair around a slice of purple potato.
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22
In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes.
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23
Salt to taste and drain well.
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24
PLATING
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25
Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto.'
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Place in the center of a plate.
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Surround with scallops and top with haricot verts salad.
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28
Garnish with truffle oil, chive batons and funky garnish.
