Steps to Prepare Gordon Ramsay Brad's pan seared sea scallops with port wine sauce

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, brad's pan seared sea scallops with port wine sauce. One of my favorites. For mine, I will 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 popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Brad's pan seared sea scallops with port wine sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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 can achieve that.

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

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

Instructions 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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