The Lord waits so long in His graciousness that people think He cannot judge, but when He does come in judgment, it is so decisive that it seems as if He cannot show mercy. For this is not the sudden anger of an irritable temper, easily inflamed but equally easily pacified. This is deliberate, measure wrath, following a full investigation of the facts. There can be no last-minute appeals or reprieves, for there is no higher court to whom appeal can be made, and no pertinent facts have been overlooked in reaching the verdict. So it was with Sodom and Gomorrah, and so it shall be at the end of history [see Luke 17:28-30].

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats	Peruvian	Eastwest2	4	servings

INGREDIENTS

4		Shallots; brunoise
1	tb	Butter
4	lg	Sweet potatoes; brunoise
		(needs to be the size of risotto)
3	c	Hot chicken broth -; (to 4 cups)
2	lb	Large scallops -; (U-10's or bigger)
1	tb	Minced garlic
1/2	tb	Minced ginger
1	lb	Chanterelles; cleaned
		Salt; to taste
		Freshly-ground black pepper; to taste
		Canola oil; for cooking
		=== HARICOTS VERTS SALAD ===
		Juice of 1 lemon
1	tb	Truffle oil
1/2	c	Virgin olive oil
1	lb	Haricot verts; blanched, shocked
1	bn	Chives; cut into 1" batons
		Truffle oil; for garnish
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== FUNKY SWEET POTATO GARNISH ===; (optional)
1	lg	Sweet potato; spaghetti cut
		Using a turning slicer
1		Peruvian purple potato; peeled , sliced
		Salt; to taste
		Canola oil; for frying

INSTRUCTIONS

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.
For the Haricorts 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.
For the Funky Sweet Potato Garnish: 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.
For 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.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B06) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 446 Calories (kcal); 30g Total Fat; (60% calories from fat);
3g Protein; 42g Carbohydrate; 8mg Cholesterol; 52mg Sodium Food Exchanges:
2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.

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