Seared Scallops with Sweet Potato 'Risotto' and Chanterelles Truffle-Haricot Verts Salad Recipe | Mi

Ingredients

• 4 shallots, brunoise
• 1 tablespoon butter
• 4 large sweet potatoes, brunoise (needs to be the size of risotto)
• 3 to 4 cups hot chicken broth
• 2 pounds large scallops, U-10's or bigger (10 scallops/pound)
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1 pound chanterelles, cleaned
• Salt and black pepper to taste
• Canola oil to cook
• Juice of 1 lemon
• 1 tablespoon truffle oil
• 1/2 cup virgin olive oil
• 1 pound haricot verts, blanched and shocked
• 1 bunch chives cut into batons (1-inch)
• Truffle oil to garnish
• 1 large sweet potato, spaghetti cut using turning slicer
• 1 Peruvian purple potato, peeled and sliced
• Salt to taste
• Canola oil for frying