Hi, I’m Jane. Today, I will show you a way to prepare brad’s curried scallops with black truffle goat’s cheese recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really 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 recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Brad’s curried scallops with black truffle goat’s cheese is something that I’ve loved my entire life.
To get started with this recipe, we have to first 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 that.
The ingredients needed to make Brad’s curried scallops with black truffle goat’s cheese:
- Prepare sea scallops
- Make ready Curry powder, paprika, sea salt, black pepper
- Get coconut oil
- Prepare For the cous cous
- Make ready tri color pearled cous cous
- Make ready water
- Get granulated chicken bouillon
- Get LG shallot, chopped
- Get leek, sliced thin
- Make ready portabello mushroom
- Prepare minced garlic
- Take marinated artichoke hearts, chopped
- Take olive oil
- Take For the sauce
- Prepare white vinegar
- Take heavy cream
- Make ready flour
- Get curry powder
- Make ready to taste, Salt
- Get Garnish
- Get Lime leaves, Torn
- Prepare 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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