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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brad's pan seared sea scallops with port wine sauce is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Brad's pan seared sea scallops with port wine sauce is something which I have loved my entire life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we have to 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 it.

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

Pat scallops dry; dredge with cornstarch. TARRAGON WHITE WINE SAUCE: In same skillet, melt butter over medium heat; cook shallot, salt. Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Rinse scallops in cold water; pat dry with paper towels.

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.

Remove from heat and season with salt and cayenne; sprinkle. Perfectly pan-seared scallops served with a simple shallot and white wine reduction. 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. These rich and decadent Seared Scallops with Wine Sauce are flavorful, delicious, and quick to prepare.

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