Sweet Butter Seared Sea Scallops with a Raspberry Port Wine Reduction
Author: http://www.foodland.com/recipe/roy-s-sweet-butter-seared-sea-scallops-raspberry-port-wine-reduction
Serves: 4
Ingredients
- Sea Scallops:
- 24 each Large sea scallops
- 1⁄4 Cup Sweet butter, softened
- 1 Pinch salt, to taste
- 1 Pinch White pepper, to taste
- Port Wine Reduction:
- 4 Cup Port wine
- 2 Tablespoon Raspberry vinegar
- 4 Tablespoon sugar
- 1⁄2 Cup Butter
Instructions
- For Sea Scallops
- Preheat a large sauté pan to medium high heat.
- Season scallops before placing a small amount of butter on each one.
- Turn the scallops butter side down first and sear until golden brown. (About 2 minutes per side depending on the size of the scallops or until opaque in color.) Do not over cook!
- For Port Wine Reduction
- In a non-reactive saucepan reduce the port wine, raspberry vinegar and sugar until syrupy. (About 30 minutes on medium heat.) It will reduce more then ¾th.
- Remove from heat and allow to cool slightly.
- Add in ½ cup of cold butter and stir in until incorporated. Serve around scallops.
- Garnish with fresh raspberries, fresh basil leaves and chives.
