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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, brad's pan seared sea scallops with port wine sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's pan seared sea scallops with port wine sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Brad's pan seared sea scallops with port wine sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

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. 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.

To get started 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 cook it.

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. Get 2 tbs olive oil
  4. Get For the sauce
  5. Take 2 cups port wine
  6. Prepare 1 medium shallot, minced
  7. Make ready 2 tbs butter
  8. Make ready 1 tbs mirin
  9. Take 2 tbs brown sugar
  10. Take 1/2 tsp minced garlic
  11. Take 1 tbs red wine vinegar
  12. Make ready Half Pinch of sea salt

Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step, and subscribe to Fine Cooking. Sweet sea scallops with a buttery herb butter sauce over linguine. Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat.

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.

Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Add the wine and cook until reduced to almost gone. To make pan-seared scallops as good as ones served at restaurants, make sure they're dry, and use a very hot pan. Be sure not to overcook them.

So that is going to wrap this up with this special food brad's pan seared sea scallops with port wine sauce recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!