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. How to make restaurant-worthy pan-seared scallops at home. Brad's pan seared sea scallops with port wine sauce

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

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

But with five essential techniques, you. Sweet sea scallops with a buttery herb butter sauce over linguine. Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat.

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..

Add the wine and cook until reduced to almost gone. 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. Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step, and subscribe to Fine Cooking. The main fear, I think, is overcooking.