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

By: wingmaster835 via Cookpad.com

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

  • 1 lb sea scallops
  • Curry powder, paprika, sea salt, black pepper
  • 2 tbs coconut oil
  • For the cous cous
  • 2 cups tri color pearled cous cous
  • 3 cups water
  • 4 tsp granulated chicken bouillon
  • 1 LG shallot, chopped
  • 1 leek, sliced thin
  • 1 portabello mushroom
  • 1 tbs minced garlic
  • 4 marinated artichoke hearts, chopped
  • 1 tbs olive oil
  • For the sauce
  • 1/4 cup white wine vinegar
  • 1/2 cup heavy cream
  • 2 tbs flour
  • 2 tsp curry powder
  • to taste, Salt
  • Garnish
  • Lime leaves, Torn
  • Black truffle infused goat cheese

Method for "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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