Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's curried scallops with black truffle goat's cheese. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Brad's curried scallops with black truffle goat's cheese is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Brad's curried scallops with black truffle goat's cheese is something that I’ve loved my whole life.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:
- Make ready 1 lb sea scallops
- Prepare Curry powder, paprika, sea salt, black pepper
- Get 2 tbs coconut oil
- Make ready For the cous cous
- Prepare 2 cups tri color pearled cous cous
- Make ready 3 cups water
- Prepare 4 tsp granulated chicken bouillon
- Get 1 LG shallot, chopped
- Prepare 1 leek, sliced thin
- Get 1 portabello mushroom
- Get 1 tbs minced garlic
- Prepare 4 marinated artichoke hearts, chopped
- Get 1 tbs olive oil
- Get For the sauce
- Get 1/4 cup white wine vinegar
- Prepare 1/2 cup heavy cream
- Get 2 tbs flour
- Prepare 2 tsp curry powder
- Take to taste, Salt
- Make ready Garnish
- Get Lime leaves, Torn
- Prepare 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:
- 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.
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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