Seared Scallops with Port

[Glenn E.]

I made this up over the last week or so, though I did try a couple of recipes from AllRecipes.com in the process so it's not 100% original. It was a big hit at the tapas party we went to last night, though!

2 lb sea scallops (approximately 20-25 scallops)
6 T butter, divided
2 cloves garlic, minced
paprika (approx. 1 teaspoon)
white pepper to taste (approx. 1 teaspoon)
1 cup Sandeman 20-yr old Tawny Port
1 lemon, zested
1 package Carr's wheat crackers

1. Saute the garlic in 2 T butter in a large (5 qt) saute pan until garlic begins to brown.
2. Add the scallops, carefully arranging so that they don't touch, and saute on medium high for 3 minutes.
3. While cooking, lightly dust the exposed side of the scallops with paprika and freshly ground white pepper.
4. Carefully turn the scallops over and repeat steps 2 and 3.
5. Remove the scallops from heat and set aside.
6. Drain the liquid from the saute pan but do not wash. Keep the garlic in the pan if you can, you're just getting rid of the moisture from the scallops.
7. Melt the remaining 4 T butter in the saute pan, then add the Port and bring to a boil.
8. Drain the scallops and place back in the pan with the Port mixture, simmer (covered) for 3-4 minutes.
9. Remove the scallops from the pan and set aside again.
10. Simmer the Port mixture, uncovered, until it begins to carmelize (approx. 7-8 minutes depending on stove). The mixture should be thick and syrupy. Remove from heat.
11. Place scallops on crackers, drizzle with Port sauce, and sprinkle with lemon zest.
12. Serve hot and enjoy!

The Carr's wheat crackers are slightly sweet themselves, so you might want just the tiniest pinch of sea salt to sprinkle on the scallops with the lemon zest. If you can't find Carr's, then you probably won't need the sea salt.

[Roy Hersh]

I love scallops and although I cook with them frequently, I've never incorporated Port which sounds pretty scrumptious so thanks for the recipe!

I have used 1971 PX with scallops on a handful of occasions, hazelnut syrup, even a Rutherford Muscat from Australia ... so Port should be interesting.

Much appreciated Glenn!

[Glenn E.]

Hmm... I have a bottle of 1971 PX in my fridge, I'll have to give that a try too. I'm also thinking that a Madiera might work also - I still have most of that bottle of the Rare Wine Co New York Malmsey and I think it would cook up VERY well in this recipe.

[Roy Hersh]

Drier Madeira is my favorite to cook with but you certainly could use a Malmsey and since you probably won't drink it soon, cooking with it would be perfect. Try this: start by sauteeing some medium minced Hamakua Macadamia nuts in some well browned butter at medium heat. Add the Madeira and let it meld well, while heating. Drop in the scallops and turn up the heat; brown them quickly and remove. Spoon the macadamia nut Madeira butter over the scallops. Garnish with a thin slice of lime. Enjoy!

Too bad you don't like Champagne as there is a Blance de Noir that I could recommend as a fine pairing. But you could certainly drink the right white Port with this too. The Niepoort Tiara would also work if you are willing to try a white Douro wine.

[Moses Botbol]

It was a big hit at the tapas party we went to last night, though!

2 lb sea scallops (approximately 20-25 scallops)
6 T butter, divided
2 cloves garlic, minced
paprika (approx. 1 teaspoon)
white pepper to taste (approx. 1 teaspoon)
1 cup Sandeman 20-yr old Tawny Port
1 lemon, zested
1 package Carr's wheat crackers

Yikes, that is a lot of port. Why not use 1900 Colheita? '52 Davla?

I am sure it was tasty. One could use a sweeter style of Sherry or Marsala too.

[Glenn E.]

You need to start with a cup or you won't have enough sauce once it has been reduced.

One cup of Port reduced as described with 1/4 cup butter results in 5-6 Tablespoons of sauce. It's certainly not half a cup (8 T). Served over 20-25 large scallops, that's not a lot.

I was thinking that I would increase the recipe the next time I make it to ensure there's more sauce to go around!

In my case, I'm not that fond of the Sandeman 20-yr old. It's too acidic for me, but of course that works great for cooking. I'm pretty sure you could use a lesser "standard" Tawny in the recipe and still get a great result - I only used the Sandeman because it was handy.

After all, I had an open bottle of Ferreira Duque de Braganca available for drinking! (And yes, Roy, I'm still saving some for you. There are 2 more bottles in the wings! )

[Roy Hersh]

Glenn,

More than likely I won't get to drink part of this bottle with you with the Fair going on and me not having enough hours in the day to drink right now. Besides, I need to give Andy and some others a chance to gain some Port stamina on this old man, before we head to Porto and the Douro for a week.

However, I'll take a rain check for when I get back into Sammamish in Oct. I am sure to have something new and old for us to drink, along with Stewart and hopefully Chris. You need to meet some more of our local Port gang.

[Andy Velebil]

Glenn,

Besides, I need to give Andy and some others a chance to gain some Port stamina on this old man, before we head to Porto and the Douro for a week.

H

Whatcha talking about, I'm in my prime and ready to rock and roll

[Glenn E.]

However, I'll take a rain check for when I get back into Sammamish in Oct. I am sure to have something new and old for us to drink, along with Stewart and hopefully Chris. You need to meet some more of our local Port gang.

Absolutely! I'll make sure to save one of the other bottles until October, then, though it probably won't take much effort on my part since I'm doing a bit of travelling in September as well.