Recipe: Appetizing Brad's curried scallops with black truffle goat's cheese

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This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice. Brad's curried scallops with black truffle goat's cheese highly diverse and have mind taste that unique. Some types of Brad's curried scallops with black truffle goat's cheese recipes are also adequate easy to process and dont pick up lengthy. Even though not everybody likes Brad's curried scallops with black truffle goat's cheese food, currently some people are get attached and like the sundry Brad's curried scallops with black truffle goat's cheese foods available. This could be seen from the number of restaurants that provide Brad's curried scallops with black truffle goat's cheese as one of the dishes. You can cook Brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you achieve it.

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

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

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

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..

Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon. Strain a little of the Marsala sauce over each one, garnish with fresh parsley and serve. Now, If I eat goat cheese or drink goat milk, I am immediately repulsed by it because it tastes the same way that a goat in person smells on the farm. When I have goat cheese in my mouth, I can even "taste" that smell because of how tasting food in your mouth also uses your sense of smell to detect flavor. ChefsTalk on Instagram: "Goat cheese cake, chocolate ganache, balsamic pearls, strawberry by The combination of sweet scallops, peas, crunchy pea shoots and piquant cumin foam is sure to wow at Shrimp Coconut Curry Soup.

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