Seared Scallops With Sweet Potato 'Risotto' And Chanterelles Truffle-Haricot Verts Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
977
FAT
117%
CHOL
31%
SOD
72%

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Ingredients for 4 servings

4 large sweet potatoes, brunoise (needs to be the size of risotto)

Truffle oil to garnish

1 pound haricot verts, blanched and shocked

1 tablespoon minced garlic

1 pound chanterelles, cleaned

Salt and Black pepper to taste

FUNKY SWEET POTATO GARNISH (optional)

3 to 4 cups hot chicken broth

1 bunch chives cut into batons (1-inch)

Canola oil to cook

1 tablespoon truffle oil

4 shallots, brunoise

1/2 cup virgin olive oil

1 Peruvian purple potato, peeled and sliced

1 large sweet potato, spaghetti cut using turning slicer

Canola oil for frying

HARICOTS VERTS SALAD

Salt to taste

1/2 tablespoon minced ginger

Juice of 1 lemon

2 pounds large scallops, U-10's or bigger (10 scallops/pound)

1 tablespoon butter

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