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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's curried scallops with black truffle goat's cheese. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Brad's curried scallops with black truffle goat's cheese is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Brad's curried scallops with black truffle goat's cheese is something that I have loved my whole life. They are nice and they look wonderful.

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To begin with this particular recipe, we have to 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 cook that.

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

1. Prepare 1 lb sea scallops
2. Take Curry powder, paprika, sea salt, black pepper
3. Take 2 tbs coconut oil
4. Make ready For the cous cous
5. Prepare 2 cups tri color pearled cous cous
6. Get 3 cups water
7. Take 4 tsp granulated chicken bouillon
8. Get 1 LG shallot, chopped
9. Prepare 1 leek, sliced thin
10. Make ready 1 portabello mushroom
11. Take 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. Take 2 tsp curry powder
19. Make ready to taste, Salt
20. Take Garnish
21. Get Lime leaves, Torn
22. Make ready 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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