Seared Scallops With Sweet Potato ‘risotto’ And Chanterel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Peruvian | Eastwest2 | 4 | Servings |
INGREDIENTS
| 4 | Shallots, brunoise | |
| 1 | T | Butter |
| 4 | 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 | T | Minced garlic |
| 1/2 | T | 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 | T | Truffle oil |
| 1/2 | c | Virgin olive oil |
| 1 | lb | Haricot verts, blanched |
| shocked | ||
| 1 | Chives, cut into 1" batons | |
| Truffle oil, for garnish | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === FUNKY SWEET POTATO | ||
| GARNISH === optional | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 7.6mg
Sodium: 770mg
Potassium: 189.9mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 3.9g