Simple Way to Prepare Quick Brad's pan seared sea scallops with port wine sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's pan seared sea scallops with port wine sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Brad's pan seared sea scallops with port wine sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Brad's pan seared sea scallops with port wine sauce is something that I’ve loved my entire life.

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

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

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