How to Make Tasty Brad's curried scallops with black truffle goat's cheese

How to Make Tasty Brad's curried scallops with black truffle goat's cheese Delicious, fresh and tasty.

Brad's curried scallops with black truffle goat's cheese. Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, "White Portuguese wines are built for seafood." Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City. Black truffle scallops in puff pastry, spinach and lemon brown butter sauce. This is my favourite recipe for curried scallops.

Cook until sauce starts to thicken, then add scallops.

Leave on heat until scallops are just cooked - Don't over cook them!

Impress your dinner guests with this amazing Vertical Pear Blue Cheese Salad!

You can have Brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you cook that.

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

1. Prepare 1 lb of sea scallops.

2. Prepare of Curry powder, paprika, sea salt, black pepper.

3. Prepare 2 tbs of coconut oil.

4. It’s of For the cous cous.

5. Prepare 2 cups of tri color pearled cous cous.

6. Prepare 3 cups of water.

7. It’s 4 tsp of granulated chicken bouillon.

8. You need 1 of LG shallot, chopped.

9. It’s 1 of leek, sliced thin.

10. Prepare 1 of portabello mushroom.

11. It’s 1 tbs of minced garlic.

12. Prepare 4 of marinated artichoke hearts, chopped.

13. Prepare 1 tbs of olive oil.

14. Prepare of For the sauce.

15. Prepare 1/4 cup of white wine vinegar.

16. You need 1/2 cup of heavy cream.

17. It’s 2 tbs of flour.

18. Prepare 2 tsp of curry powder.

19. Prepare of to taste, Salt.

20. Prepare of Garnish.

21. You need of Lime leaves, Torn.

22. You need of Black truffle infused goat cheese.

It's so easy to make and incredibly delicious.

Holiday Recipe: Tuna Loin With Black Radish and Passionfruit Coulis From Blue Duck Tavern's Sebastien Archambault

Sweet and tender scallops snuggle up with a twist on a classic French beurre blanc, using orange juice and buttermilk in place of the standard white wine and vinegar.

Finished with tangy buttermilk, it's seasoned with black pepper, woodsy oregano, and orange zest for added complexity.

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..

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.

Scallops with black pudding have become a Great British restaurant classic.

Spoon the colcannon onto four plates and top with the black pudding, scallops and bacon.