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Brad's curried scallops with black truffle goat's cheese
Brad's curried scallops with black truffle goat's cheese

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We hope you got insight from reading it, now let’s go back to brad's curried scallops with black truffle goat's cheese recipe. To make brad's curried scallops with black truffle goat's cheese you only need 22 ingredients and 5 steps. Here is how you achieve that.

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

Looking for an extra, last-minute appetizer that's easy and delicious? These goat cheese & black pepper truffles fit the bill—and then some. The combination of tangy goat cheese and green herbs is fresh, filling—and at least a little decadent. A Bit of Spice - Scallops with Avocado and Bacon. Gastro Art on Instagram: "Potato crisp filled with roasted scallions, potato purée, black truffle, salt & vinegar potato glass.

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