Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's curried scallops with black truffle goat's cheese. One of my favorites food recipes. For mine, I will 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. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart.
Brad's curried scallops with black truffle goat's cheese is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Brad's curried scallops with black truffle goat's cheese is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:
- Take 1 lb sea scallops
- Take Curry powder, paprika, sea salt, black pepper
- Make ready 2 tbs coconut oil
- Take For the cous cous
- Make ready 2 cups tri color pearled cous cous
- Prepare 3 cups water
- Prepare 4 tsp granulated chicken bouillon
- Take 1 LG shallot, chopped
- Take 1 leek, sliced thin
- Get 1 portabello mushroom
- Get 1 tbs minced garlic
- Take 4 marinated artichoke hearts, chopped
- Get 1 tbs olive oil
- Take For the sauce
- Get 1/4 cup white wine vinegar
- Take 1/2 cup heavy cream
- Take 2 tbs flour
- Take 2 tsp curry powder
- Get to taste, Salt
- Take Garnish
- Take Lime leaves, Torn
- Take Black truffle infused goat cheese
Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. 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.
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.
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. Bacon Mushroom Goat Cheese Stuffed Trout. For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat.
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