Brad's curried scallops with black truffle goat's cheese
Brad's curried scallops with black truffle goat's cheese

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's curried scallops with black truffle goat's cheese. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Brad's curried scallops with black truffle goat's cheese is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Brad's curried scallops with black truffle goat's cheese is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:
  1. Get 1 lb sea scallops
  2. Prepare Curry powder, paprika, sea salt, black pepper
  3. Make ready 2 tbs coconut oil
  4. Get For the cous cous
  5. Get 2 cups tri color pearled cous cous
  6. Get 3 cups water
  7. Make ready 4 tsp granulated chicken bouillon
  8. Take 1 LG shallot, chopped
  9. Prepare 1 leek, sliced thin
  10. Get 1 portabello mushroom
  11. Get 1 tbs minced garlic
  12. Prepare 4 marinated artichoke hearts, chopped
  13. Make ready 1 tbs olive oil
  14. Make ready For the sauce
  15. Take 1/4 cup white wine vinegar
  16. Make ready 1/2 cup heavy cream
  17. Prepare 2 tbs flour
  18. Prepare 2 tsp curry powder
  19. Get to taste, Salt
  20. Get Garnish
  21. Get Lime leaves, Torn
  22. Prepare Black truffle infused goat cheese
Steps to make Brad's curried scallops with black truffle goat's cheese:
  1. Pat scallops dry with paper towels. Sprinkle with seasonings on both sides. Let sit 15 minutes.
  2. Remove stem of mushroom. Remove ribs gently with a spoon. Slice into thin 3 " strips. Add olive oil to a heated deep frying pan. Add shallots, leek, artichoke, mushroom, and garlic. Saute for 5-7 minutes. Add water and bouillon. Bring to a boil. Add cous cous. Reduce to a simmer covered until water is absorbed. Let sit 5 minutes.
  3. Heat another fry pan on medium high heat. Add 2 tbs coconut oil. Quickly sear scallops 90 seconds each side. Remove to a plate.
  4. Remove remaining coconut oil from frying to a coffee mug. Deglaze pan with vinegar. Let reduce until almost gone. Mix coconut oil from frying and flour. Slowly add oil mixture to the pan. Add cream and rest of sauce ingredients. Stir constantly until sauce thickens.
  5. Serve scallops over cous cous. Top with sauce. Garnish with lime leaf and goat cheese. Serve immediately. Enjoy.

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