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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. Scallops and sweet potatoes do go very well together, truffle oil gives this dish the necessary style to finnish. Chef Tom Voigt just the last touch on the.
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To begin with this recipe, we have to prepare a few components. You can cook brad's curried scallops with black truffle goat's cheese using 22 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's curried scallops with black truffle goat's cheese:
- Take 1 lb sea scallops
- Prepare Curry powder, paprika, sea salt, black pepper
- Take 2 tbs coconut oil
- Prepare For the cous cous
- Prepare 2 cups tri color pearled cous cous
- Make ready 3 cups water
- Make ready 4 tsp granulated chicken bouillon
- Make ready 1 LG shallot, chopped
- Get 1 leek, sliced thin
- Get 1 portabello mushroom
- Get 1 tbs minced garlic
- Prepare 4 marinated artichoke hearts, chopped
- Take 1 tbs olive oil
- Get For the sauce
- Prepare 1/4 cup white wine vinegar
- Make ready 1/2 cup heavy cream
- Get 2 tbs flour
- Take 2 tsp curry powder
- Make ready to taste, Salt
- Make ready Garnish
- Get Lime leaves, Torn
- Get Black truffle infused goat cheese
Joy Wilson works soft goat cheese, dark chocolate, coarsely ground black pepper, and flaky sea salt into these petit truffles, rolling them in bitter cocoa powder to And they have just the right amount of goat-y goodness both flavor-wise and in that great creamy-crumbly quality that we love in goat cheese. 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. Curry Grilled Zucchini Roll Ups — Edible Perspective.
Instructions to make Brad's curried scallops with black truffle goat's cheese:
- 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.
An amuse bouche featuring pickled baby beets with herbed goat cheese and candied kumquats. Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Marinated scallop, avocado. Ultra creamy and rich, these cheesy scalloped potatoes are full of great garlic Parmesan flavor. Velvety soft underneath, and perfectly crispy on top! Learn how to make Goat Cheese Truffles.
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