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Hello everybody, I 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. For mine, I am going to make it a bit tasty. This will be really delicious.
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. 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.
Brad's pan seared sea scallops with port wine sauce is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Brad's pan seared sea scallops with port wine sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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 it.
The ingredients needed to make Brad's pan seared sea scallops with port wine sauce:
- Make ready 1 1/4 lbs sea scallops
- Make ready Black pepper, sea salt, and smoked paprika
- Make ready 2 tbs olive oil
- Prepare For the sauce
- Take 2 cups port wine
- Prepare 1 medium shallot, minced
- Get 2 tbs butter
- Prepare 1 tbs mirin
- Take 2 tbs brown sugar
- Prepare 1/2 tsp minced garlic
- Prepare 1 tbs red wine vinegar
- Get Half Pinch of sea salt
Add the wine and cook until reduced to almost gone. Plump, juicy, pan-seared sea scallops are one of my personal favorites. These are great served as an appetizer or as a main course with a green salad and a Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with.
Instructions to make Brad's pan seared sea scallops with port wine sauce:
- 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.
- Meanwhile lay scallops out on paper towels. Pat dry. Sprinkle with salt, pepper, and paprika.
- Add port wine to the shallots. Bring to a simmer. Let reduce a little.
- 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.
- When scallops are air dried, lay seasoning side down on a plate. Sprinkle again.
- 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.
- Let brown, flip over and brown other side. You want them to come out medium rare.
- 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.
- Plate scallops immediately after done. Pour desired amount of sauce over. Garnish with lemon slices and a sprig of dill. Enjoy.
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So that’s going to wrap it up for this special food brad's pan seared sea scallops with port wine sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
