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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, brad's pan seared sea scallops with port wine sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's pan seared sea scallops with port wine sauce is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Brad's pan seared sea scallops with port wine sauce is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook brad's pan seared sea scallops with port wine sauce using 12 ingredients and 9 steps. Here is how you cook that.

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

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

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.

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