Brad's curried scallops with black truffle goat's cheese.
You can have Brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brad's curried scallops with black truffle goat's cheese
- You need 1 lb of sea scallops.
- It’s of Curry powder, paprika, sea salt, black pepper.
- You need 2 tbs of coconut oil.
- It’s of For the cous cous.
- It’s 2 cups of tri color pearled cous cous.
- It’s 3 cups of water.
- Prepare 4 tsp of granulated chicken bouillon.
- Prepare 1 of LG shallot, chopped.
- You need 1 of leek, sliced thin.
- It’s 1 of portabello mushroom.
- It’s 1 tbs of minced garlic.
- It’s 4 of marinated artichoke hearts, chopped.
- Prepare 1 tbs of olive oil.
- It’s of For the sauce.
- It’s 1/4 cup of white wine vinegar.
- It’s 1/2 cup of heavy cream.
- Prepare 2 tbs of flour.
- Prepare 2 tsp of curry powder.
- You need of to taste, Salt.
- You need of Garnish.
- You need of Lime leaves, Torn.
- Prepare of Black truffle infused goat cheese.
Brad's curried scallops with black truffle goat's cheese step by step
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..
