Roy’s Sweet Butter Seared Sea Scallops with a Raspberry Port Wine Reduction

June 29, 2011 / By Foodland
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Roy’s Sweet Butter Seared Sea Scallops with a Raspberry Port Wine Reduction

A very tasty and simple recipe!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings

Ingredients  

  • Sea Scallops
  • 24 Large sea scallops, mussels removed
  • 0.25 cup Sweet butter, softened
  • 1 pinch salt, to taste
  • 1 pinch White pepper, to taste
  • Port Wine Reduction
  • 4 cups Port wine
  • 2 tablespoons Raspberry vinegar
  • 4 tablespoons sugar
  • 0.5 cup Butter

Instructions 

For Sea Scallops

  1. Preheat a large sauté pan to medium high heat.
  2. Season scallops before placing a small amount of butter on each one.
  3. 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

  1. 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 3/4th.
  2. Remove from heat and allow to cool slightly.
  3. Add in ½ cup of cold butter and stir in until incorporated. Serve around scallops.
  4. Garnish with fresh raspberries, fresh basil leaves and chives.
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