Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's pan seared sea scallops with port wine sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

These Pan Seared Scallops With White Wine Sauce were incredible. Add wine to the pan and free up any pan drippings. How to make restaurant-worthy pan-seared scallops at home.

Brad's pan seared sea scallops with port wine sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad's pan seared sea scallops with port wine sauce is something that I have loved my whole life.

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:

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

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.

Steps 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.

Pan-seared scallops will probably always remain a favorite both in restaurants and with home cooks. Easy to prepare in just a few minutes, pan-seared scallops go well with almost anything - especially with pasta and a lemon butter sauce. Lemon Butter Sauce With Pan-seared Scallops and Pasta. Seared Scallops with Honey Dijon Avocado Sauce ~Sweet & Savory. This easy recipe for Pan Seared Scallops with Creamy Garlic Sauce pairs sea scallops with a luscious creamy · Easy and quick perfectly seared Portuguese Scallop Recipe with lemon, garlic and port wine reduction sauce.

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