Steps to Cook Delicious Brad's pan seared sea scallops with port wine sauce

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Brad's pan seared sea scallops with port wine sauce. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Brad's pan seared sea scallops with port wine sauce Recipe. These Pan Seared Scallops With White Wine Sauce were incredible. Pan-seared scallops will probably always remain a favorite both in restaurants and with home cooks.

You can have Brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you achieve that.

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

1. It’s 1 1/4 lbs of sea scallops.
2. Take of Black pepper, sea salt, and smoked paprika.
3. You need 2 tbs of olive oil.
4. It’s of For the sauce.
5. Prepare 2 cups of port wine.
6. Make ready 1 of medium shallot, minced.
7. It’s 2 tbs of butter.
8. Make ready 1 tbs of mirin.
9. You need 2 tbs of brown sugar.
10. Prepare 1/2 tsp of minced garlic.
11. It’s 1 tbs of red wine vinegar.
12. You need Half of Pinch of sea salt.

Have you tried cooking sea scallops at home?Pan-Seared Cod in Tomato + White Wine Sauce Looki.Have you tried cooking sea scallops at home?The main fear, I think, is overcooking.

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

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..

They are cooked with garlic basil butter, take Damp scallops won't sear or brown in the pan.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.

But you have to give it a try, just do it.You will be surprised that it is so easy.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.