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Half an Hour to Preparing Appetizing Brad's pan seared sea scallops with port wine sauce

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Brad's pan seared sea scallops with port wine sauce

We hope you got insight from reading it, now let's go back to brad's pan seared sea scallops with port wine sauce recipe. You can have brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you do that.

To make an extraordinary Brad's pan seared sea scallops with port wine sauce, here are the components needed:

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

After readying the materials, next you are good to prepare your appetizing Brad's pan seared sea scallops with port wine sauce by following the instructions on this section:

  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..

Pan Seared Scallops - simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. Moreover, do not overcrowd the pan with scallops as this will drop the heat level of the pan. And this one is important: DO NOT be tempted to turn over. 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.

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

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step by step to make Brad's pan seared sea scallops with port wine sauce

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