Hello everybody, it’s Drew, welcome to our 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 food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Brad's pan seared sea scallops with port wine sauce is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must 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 it.

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

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

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.

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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