Simple Way to Prepare Super Quick Homemade Brad's curried scallops with black truffle goat's cheese

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's curried scallops with black truffle goat's cheese. One of my favorites. For mine, I am going to make it a little bit tasty. 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 on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Brad's curried scallops with black truffle goat's cheese is something which I have loved my whole life. They are fine and they look fantastic.

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To begin with this 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 can achieve it.

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

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