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Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's curried scallops with black truffle goat's cheese. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Great recipe for 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.

Brad's curried scallops with black truffle goat's cheese is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Brad's curried scallops with black truffle goat's cheese is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have 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. Take 1 lb sea scallops
2. Get Curry powder, paprika, sea salt, black pepper
3. Make ready 2 tbs coconut oil
4. Prepare For the cous cous
5. Prepare 2 cups tri color pearled cous cous
6. Make ready 3 cups water
7. Make ready 4 tsp granulated chicken bouillon
8. Take 1 LG shallot, chopped
9. Take 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. Make ready For the sauce
15. Prepare 1/4 cup white wine vinegar
16. Take 1/2 cup heavy cream
17. Take 2 tbs flour
18. Make ready 2 tsp curry powder
19. Prepare to taste, Salt
20. Get Garnish
21. Prepare Lime leaves, Torn
22. Take Black truffle infused goat cheese

Garnished with fresh lime leaf and a creamy black truffle infused goat cheese. Served over tri colored pearled cous cous. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. Garnished with fresh lime leaf and a creamy black truffle infused goat cheese.

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.

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. Garnished with fresh lime leaf and a creamy black truffle infused goat cheese.

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