Recipe of Ultimate Brad's curried scallops with black truffle goat's cheese

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, brad's curried scallops with black truffle goat's cheese. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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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 enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. 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 recipe, we must 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 it.

The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:

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

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Instructions 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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