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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Seared scallops are quick-cooking, sweet, tender, mild, and delectable.

Brad's pan seared sea scallops with port wine sauce is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Brad's pan seared sea scallops with port wine sauce is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you can achieve that.

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

The drier they are, the better they will sear. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs. Add wine to the pan and free up any pan drippings. Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce!

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.

Rinse scallops in cold water; pat dry with paper towels. Remove from heat and season with salt and cayenne; sprinkle. Pan Seared Scallops with Coffee VinaigretteFood Fidelity. I added wine and butter to the pan juices to make a lovely sauce. I served it all over fettunci.

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