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

Brad's curried scallops with black truffle goat's cheese. Moliterno Black Truffle Pecorino: A Sardinian cheese featuring the earthy, nutty, salty flavor of pecorino (sheep's milk cheese) layered with black truffle paste. Truffle Tremor: This pasteurized goat's milk cheese has a soft, fluffy texture. Flecked with bits of black truffle, it is made by Cypress.

Pan-seared jumbo sea scallops topped with lobster thermidor, hollandaise sauce, Parmesan cheese, black truffle & porcini risotto, and fresh. Goat cheese with truffles is perfect after dinner or as an appetizer. Fine truffles mixed in with the curd are giving this beautifully mild young cheese a real touch of luxury. 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

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

Black truffles (Tuber melanosporum) are best understood as an underground mushroom. Black truffles are native to western Europe and are now cultivated as a horticultural crop in North and South America, New Zealand and Australia as well as Europe. Goat cheese and herbs give this simple gratin a wealth of flavor (without weighing it down). For this gratin, I didn't bother layering the vegetables in a pretty scalloped pattern.

step by step 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..

I practically threw the potato and squash slices in the pan, all mixed up together. Place the fried goat cheese into a warm bowl. This goat cheese sauce recipe is to be used with recipes like scalloped potatoes or macaroni and cheese which call for a cheese sauce. It is ment to be put over potatoes for scalloped potato or a mac & cheese (which gets a thicker sauce). The onions were suppose to say optional next to them.