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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites food recipes. This time, I am going to 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 favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Brad's pan seared sea scallops with port wine sauce is something that I have loved my whole life.

These Pan Seared Scallops With White Wine Sauce were incredible. Sear each side for one minute or until each side is golden brown. Add remaining wine and lemon juice,and garlic.

To get started with this particular recipe, we must prepare a few ingredients. You can have brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you cook 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. Make ready Black pepper, sea salt, and smoked paprika
  3. Take 2 tbs olive oil
  4. Take For the sauce
  5. Take 2 cups port wine
  6. Make ready 1 medium shallot, minced
  7. Prepare 2 tbs butter
  8. Take 1 tbs mirin
  9. Take 2 tbs brown sugar
  10. Take 1/2 tsp minced garlic
  11. Prepare 1 tbs red wine vinegar
  12. Get Half Pinch of sea salt

Once you've got your hands on some scallops, it's time to cook! Melt butter in a heavy pan. How to make restaurant-worthy pan-seared scallops at home. They are cooked with garlic basil butter, take Damp scallops won't sear or brown in the pan.

Steps 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.

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. Pan Seared Scallops - simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. Moreover, do not overcrowd the pan with scallops as this will drop the heat level of the pan.

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