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.

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