Easiest Way to Prepare Perfect Brad's pan seared sea scallops with port wine sauce

Easiest Way to Prepare Perfect Brad's pan seared sea scallops with port wine sauce Delicious, fresh and tasty.

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

Add wine, butter, and lemon juice to.

Sear each side for one minute or until each side is golden brown.

Add remaining wine and lemon juice,and garlic.

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.

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

1. Prepare 1 1/4 lbs of sea scallops.

2. It’s of Black pepper, sea salt, and smoked paprika.

3. Prepare 2 tbs of olive oil.

4. You need of For the sauce.

5. You need 2 cups of port wine.

6. Prepare 1 of medium shallot, minced.

7. It’s 2 tbs of butter.

8. It’s 1 tbs of mirin.

9. You need 2 tbs of brown sugar.

10. Prepare 1/2 tsp of minced garlic.

11. Prepare 1 tbs of red wine vinegar.

12. It’s Half of 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.

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

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.

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