Brad's pan seared sea scallops with port wine sauce
Brad's pan seared sea scallops with port wine sauce

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Brad's pan seared sea scallops with port wine sauce is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Brad's pan seared sea scallops with port wine sauce is something which I’ve loved my entire life.

These Pan Seared Scallops With White Wine Sauce were incredible. I had been thinking about making this Scallops recipe for a while, and was finally able to. These seared scallops with wine sauce are rich, delicious, and fast.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Brad's pan seared sea scallops with port wine sauce:
  1. Take 1 1/4 lbs sea scallops
  2. Make ready Black pepper, sea salt, and smoked paprika
  3. Prepare 2 tbs olive oil
  4. Make ready For the sauce
  5. Take 2 cups port wine
  6. Take 1 medium shallot, minced
  7. Make ready 2 tbs butter
  8. Get 1 tbs mirin
  9. Get 2 tbs brown sugar
  10. Take 1/2 tsp minced garlic
  11. Take 1 tbs red wine vinegar
  12. Get Half Pinch of sea salt

Bring to a boil and Add butter, parsley and season with pepper. The main fear, I think, is overcooking. But you have to give it a try, just do it. You will be surprised that it is so easy.

Instructions to make Brad's pan seared sea scallops with port wine sauce:
  1. Start with the sauce. Melt butter in a sauce pot. Add shallots. Cook on medium low stirring often until shallots start to brown. Add garlic. Cook a couple more minutes.
  2. Meanwhile lay scallops out on paper towels. Pat dry. Sprinkle with salt, pepper, and paprika.
  3. Add port wine to the shallots. Bring to a simmer. Let reduce a little.
  4. After the alcohol cooks out of the wine, add rest of sauce ingredients. Simmer until sauce reduces to under a cup of liquid. Stir often.
  5. When scallops are air dried, lay seasoning side down on a plate. Sprinkle again.
  6. Heat oil in a good fry pan until very hot. Almost smoking. Carefully with tongs, lay scallops in pan. This is why it is important for them to be dry.
  7. Let brown, flip over and brown other side. You want them to come out medium rare.
  8. While shallots are cooking, mix a slurry of corn starch and cold water. Add to reduced sauce slowly, stirring constantly, until you reach your desired consistency. I let it thicken until it barely dripped off of a spoon.
  9. Plate scallops immediately after done. Pour desired amount of sauce over. Garnish with lemon slices and a sprig of dill. Enjoy.

You don't have to top them with a reduction or anything else. I've included the instructions for what I did recently. You can use any reduction, sauce. Pan Seared Scallops with Wasabi Ginger Sauce. · Easy and quick perfectly seared Portuguese Scallop Recipe with lemon, garlic and port wine reduction sauce recipe served with cooked rice. Perfect Pan Seared Scallops (with a simple pan sauce).

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