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

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's curried scallops with black truffle goat's cheese. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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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 recipe, we must prepare a few components. 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:
  1. Prepare 1 lb sea scallops
  2. Prepare Curry powder, paprika, sea salt, black pepper
  3. Make ready 2 tbs coconut oil
  4. Take For the cous cous
  5. Make ready 2 cups tri color pearled cous cous
  6. Get 3 cups water
  7. Take 4 tsp granulated chicken bouillon
  8. Make ready 1 LG shallot, chopped
  9. Take 1 leek, sliced thin
  10. Prepare 1 portabello mushroom
  11. Make ready 1 tbs minced garlic
  12. Get 4 marinated artichoke hearts, chopped
  13. Make ready 1 tbs olive oil
  14. Get For the sauce
  15. Make ready 1/4 cup white wine vinegar
  16. Make ready 1/2 cup heavy cream
  17. Get 2 tbs flour
  18. Take 2 tsp curry powder
  19. Take to taste, Salt
  20. Get Garnish
  21. Prepare Lime leaves, Torn
  22. Make ready Black truffle infused goat cheese

Garnished with fresh lime leaf and a creamy black truffle infused goat cheese. 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:
  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.

See recipes for Beef Carpaccio with Arugula, pesto oil and truffle paste too. 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? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of. Day Boat Scallops* at Eno Vino Wine Bar & Bistro "My partner took me here six years ago for a first date. I eventually brought her here to ask her to marry me.

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