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

Hey everyone, it is me again, Dan, welcome to my 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.

Brad's curried scallops with black truffle goat's cheese is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Brad's curried scallops with black truffle goat's cheese is something which I have loved my entire life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can have brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you cook it.

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

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

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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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