Sweet Potato Risotto With Seared Scallops

• Risotto
• 1 large sweet potato
• 2T heavy cream
• 3C + chicken stock
• 1/2 C dry white wine
• 1/3 Grated Romano Cheese
• 1 small onion chopped
• 1 T chopped Ginger
• olive oil
• 3/4 C Aborio Rice
• 1 T parsley
• Scallops
• 1# large scallops
• 2 T grape seed oil
• 3 T clarified butter
• 1 1/2 t rosemary

1. Risotto
2. Saute onion and ginger in oil until lightly browned. Add rice and suate a few minutes more. Add wine and cook until most of the liquid is absorbed. Add stock 1/2C at a time until rice is firm but tender (Al dente). Cook sweet potato 5-7 minutes in microwave bag until soft. Peel and put through ricer. Stir in cream, cheese, parsley, salt and pepper. Stir potato mixture into risotto on heat until combined. Add 1 T butter if desired.
3. Scallops
4. Dry scallops and lightly season with salt and pepper. Heat oil in fry pan until hot. Saute scallops a few minutes on each side (split into batches depending on size of pan). should have a bit of brown on each side. set scallops aside and cover to keep warm. Heat butter and rosemary in the same pan until butter is lightly browned
5. To Serve
6. place serving of risotto in shallow bowl. Top with 3-4 scallops and drizzle with butter mixture. top with more grated cheese and chopped parsley

sweet potato, t, chicken stock, white wine, romano cheese, onion, t, olive oil, rice, t, scallops, t, t clarified butter, rosemary

Taken from www.epicurious.com/recipes/member/views/sweet-potato-risotto-with-seared-scallops-50172875 (may not work)