How to Make Award-winning Brad's pan seared sea scallops with port wine sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's pan seared sea scallops with port wine sauce. It is one of my favorites. This time, I am going to make it a little bit unique. 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. How to make restaurant-worthy pan-seared scallops at home. They are cooked with garlic basil butter, take Damp scallops won't sear or brown in the pan.

Brad's pan seared sea scallops with port wine sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Brad's pan seared sea scallops with port wine sauce is something which I’ve loved my entire life.

To begin with this recipe, we must 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 that.

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

Video: Watch the Video Recipe to see the Seared Scallops with Herb-Butter Sauce come together, step by step, and subscribe to Fine Cooking. To make pan-seared scallops as good as ones served at restaurants, make sure they're dry, and use a very hot pan. Be sure not to overcook them. Don't overcrowd the pan or the pan won't stay hot enough to give the scallops a good sear.

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.

Be sure not to overcook them. Don't overcrowd the pan or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. The main fear, I think, is overcooking. But you have to give it a try, just do it.

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