Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's curried scallops with black truffle goat's cheese. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Brad's curried scallops with black truffle goat's cheese is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Brad's curried scallops with black truffle goat's cheese is something that I have loved my whole life. They are nice and they look wonderful.
Great recipe for Brad's curried scallops with black truffle goat's cheese. This is pan seared sea scallops in a light curry sauce. Served over tri colored pearled cous cous.
To begin with this particular recipe, we must first 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:
- Prepare 1 lb sea scallops
- Take Curry powder, paprika, sea salt, black pepper
- Get 2 tbs coconut oil
- Take For the cous cous
- Get 2 cups tri color pearled cous cous
- Get 3 cups water
- Make ready 4 tsp granulated chicken bouillon
- Get 1 LG shallot, chopped
- Make ready 1 leek, sliced thin
- Take 1 portabello mushroom
- Take 1 tbs minced garlic
- Prepare 4 marinated artichoke hearts, chopped
- Take 1 tbs olive oil
- Get For the sauce
- Take 1/4 cup white wine vinegar
- Take 1/2 cup heavy cream
- Get 2 tbs flour
- Get 2 tsp curry powder
- Get to taste, Salt
- Prepare Garnish
- Take Lime leaves, Torn
- Make ready Black truffle infused goat cheese
Plate dish as pictured on front of card, placing scallops on vegetables and topping with sauce. Served over tri colored pearled cous cous. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. Garnished with fresh lime leaf and a creamy black truffle infused goat cheese.
Steps 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.
This is pan seared sea scallops in a light curry sauce. Served over tri colored pearled cous cous. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. Garnished with fresh lime leaf and a creamy black truffle infused goat cheese. Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipesWhat delicacy is more revered or less understood than the black truffle?
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