Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's pan seared sea scallops with port wine sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sear each side for one minute or until each side is golden brown. Add remaining wine and lemon juice,and garlic. Bring to a boil and Add butter, parsley and season with pepper.
Brad's pan seared sea scallops with port wine sauce is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Brad's pan seared sea scallops with port wine sauce is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Make ready 1 1/4 lbs sea scallops
- Prepare Black pepper, sea salt, and smoked paprika
- Make ready 2 tbs olive oil
- Make ready For the sauce
- Make ready 2 cups port wine
- Prepare 1 medium shallot, minced
- Prepare 2 tbs butter
- Prepare 1 tbs mirin
- Prepare 2 tbs brown sugar
- Get 1/2 tsp minced garlic
- Take 1 tbs red wine vinegar
- Make ready Half Pinch of sea salt
First, you want to look for sea scallops, which are the Stir until everything is well incorporated and the sauce is smooth. Remove the skillet from the heat and add back the scallops, turning to coat them in the sauce. Seared scallops are quick-cooking, sweet, tender, mild, and delectable. Make these for Valentine's Day dinner and you and the dish will be irresistible.
Instructions to make Brad's pan seared sea scallops with port wine sauce:
- 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.
- Meanwhile lay scallops out on paper towels. Pat dry. Sprinkle with salt, pepper, and paprika.
- Add port wine to the shallots. Bring to a simmer. Let reduce a little.
- 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.
- When scallops are air dried, lay seasoning side down on a plate. Sprinkle again.
- 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.
- Let brown, flip over and brown other side. You want them to come out medium rare.
- 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.
- Plate scallops immediately after done. Pour desired amount of sauce over. Garnish with lemon slices and a sprig of dill. Enjoy.
Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step, and subscribe to Fine Cooking. These rich and decadent Seared Scallops with Wine Sauce are flavorful, delicious, and quick to prepare. These luxurious shellfish are perfect for Sear the scallops by setting them in a hot pan, and letting them cook quickly on each side. Then, use the leftover juice in the pan to make a pan sauce. Pan Seared Scallops - simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce.
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