| 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
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