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

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

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

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. Top each with a chervil sprig.

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.

Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. Top each with a chervil sprig. Scallops with Dill and Orange Gremolata On dine chez Nanou. 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.

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