Recipe of Award-winning Brad's curried scallops with black truffle goat's cheese

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's curried scallops with black truffle goat's cheese. It is one of my favorites food recipes. This time, I am going to 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 appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Brad's curried scallops with black truffle goat's cheese is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 2 tbs coconut oil
4. Make ready For the cous cous
5. Prepare 2 cups tri color pearled cous cous
6. Take 3 cups water
7. Get 4 tsp granulated chicken bouillon
8. Take 1 LG shallot, chopped
9. Take 1 leek, sliced thin
10. Make ready 1 portabello mushroom
11. Get 1 tbs minced garlic
12. Get 4 marinated artichoke hearts, chopped
13. Take 1 tbs olive oil
14. Take For the sauce
15. Make ready 1/4 cup white wine vinegar
16. Make ready 1/2 cup heavy cream
17. Prepare 2 tbs flour
18. Make ready 2 tsp curry powder
19. Get to taste, Salt
20. Take Garnish
21. Prepare Lime leaves, Torn
22. Make ready 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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