Hi, I am Kate. Today, we’re going to prepare brad’s curried scallops with black truffle goat’s cheese recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brad’s curried scallops with black truffle goat’s cheese Recipe
Brad’s curried scallops with black truffle goat’s cheese is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Brad’s curried scallops with black truffle goat’s cheese is something which I have loved my entire life.
To get started with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Brad’s curried scallops with black truffle goat’s cheese:
- Get sea scallops
- Make ready Curry powder, paprika, sea salt, black pepper
- Make ready coconut oil
- Get For the cous cous
- Make ready tri color pearled cous cous
- Get water
- Take granulated chicken bouillon
- Prepare LG shallot, chopped
- Get leek, sliced thin
- Get portabello mushroom
- Get minced garlic
- Take marinated artichoke hearts, chopped
- Get olive oil
- Prepare For the sauce
- Prepare vinegar
- Make ready heavy cream
- Get flour
- Prepare curry powder
- Get to taste, Salt
- Take Garnish
- Make ready Lime leaves, Torn
- Make ready Black truffle infused goat cheese
Steps 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.
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