Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Melt butter in a sauce pot. Cook on medium low stirring often until shallots start to brown. Brad's pan seared sea scallops with port wine sauce. sea scallops, Black pepper, sea salt, and smoked paprika, olive oil, For the sauce, port wine, medium shallot, minced, butter, mirin Tiffany Rezende.

Brad's pan seared sea scallops with port wine sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Brad's pan seared sea scallops with port wine sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first 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 can achieve that.

The ingredients needed to make Brad's pan seared sea scallops with port wine sauce:

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

Growing up, a seafood dinner was always a special event. Seared scallops Searing scallops, especially with butter or onion involved, can create caramelised flavours in the dish that can marry well with a more complex wine. Acidity is still important but a slightly fuller-bodied white wine, perhaps with some time on lees or oak or bottle ageing under its belt, could sing with those richer flavours in. Add remaining wine and lemon juice,and garlic.

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.

Bring to a boil and reduce by half. Add butter, parsley and season with pepper. Place scallops on a plate and smother with sauce. I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together..

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