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

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Brad's pan seared sea scallops with port wine sauce. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Brad's pan seared sea scallops with port wine sauce as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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Brad's pan seared sea scallops with port wine sauce. Add remaining wine and lemon juice,and garlic. Bring to a boil and reduce by half. Add butter, parsley and season with pepper.

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. Before preparing the dish, we have done some research on how to cook Brad's pan seared sea scallops with port wine sauce easily with delicious taste. You can cook Brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you achieve it.

Delicious Brad's pan seared sea scallops with port wine sauce Recipe Ingredients

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

Add wine to the pan and free up any pan drippings. Pan Seared Scallops with Coffee VinaigretteFood Fidelity. 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.

How to make 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..

Remove the skillet from the heat and add back the scallops, turning to coat them in the sauce. Large sea scallops, seared and topped with brown butter sauce with capers and lemon zest. Once you've mastered the technique of searing scallops, the world is your "scallop" so to speak. The browned butter enhances the natural butteriness of the scallops, while the wine, lemon, and capers. How to make restaurant-worthy pan-seared scallops at home.