Brad's curried scallops with black truffle goat's cheese.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, brad's curried scallops with black truffle goat's cheese. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
Brad's curried scallops with black truffle goat's cheese is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Brad's curried scallops with black truffle goat's cheese is something that I have loved my whole life. They're fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:
- {Take 1 lb of sea scallops.
- {Get of Curry powder, paprika, sea salt, black pepper.
- {Make ready 2 tbs of coconut oil.
- {Get of For the cous cous.
- {Take 2 cups of tri color pearled cous cous.
- {Take 3 cups of water.
- {Prepare 4 tsp of granulated chicken bouillon.
- {Get 1 of LG shallot, chopped.
- {Make ready 1 of leek, sliced thin.
- {Get 1 of portabello mushroom.
- {Get 1 tbs of minced garlic.
- {Take 4 of marinated artichoke hearts, chopped.
- {Make ready 1 tbs of olive oil.
- {Make ready of For the sauce.
- {Get 1/4 cup of white wine vinegar.
- {Take 1/2 cup of heavy cream.
- {Get 2 tbs of flour.
- {Take 2 tsp of curry powder.
- {Get of to taste, Salt.
- {Prepare of Garnish.
- {Take of Lime leaves, Torn.
- {Get of Black truffle infused goat cheese.
Instructions to make Brad's curried scallops with black truffle goat's cheese:
- Pat scallops dry with paper towels. Sprinkle with seasonings on both sides. Let sit 15 minutes..
- 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..
- Heat another fry pan on medium high heat. Add 2 tbs coconut oil. Quickly sear scallops 90 seconds each side. Remove to a plate..
- 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..
- Serve scallops over cous cous. Top with sauce. Garnish with lime leaf and goat cheese. Serve immediately. Enjoy..
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