sweet potato "risotto"

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 cookIt 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.