Ingredients
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6 ounces ruby Port Wine
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1 tablespoon Butter
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1 small round Brie Cheese
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1⁄8 cup all-purpose Flour
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Salt
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freshly ground Black Pepper
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6 (11/2-ounce) dry-pack diver Scallops
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1 tablespoon Olive Oil
Directions
Steps
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1
Done
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Place port in a sauté pan over high heat and cook until reduced by half. Add butter and stir until it melts. Set pan aside on a warming burner or a warm place on the stove. |
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2
Done
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Using a 1½-inch round cutter, cut Brie into 2 disks. Set aside. |
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3
Done
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Place flour on a plate and season with salt and pepper to taste. Lightly dust top and bottom of the scallops with seasoned flour. Place oil in a large sauté pan over medium-high heat. When oil is hot, add scallops and sear to a golden brown, about 1½ minutes per side. |
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4
Done
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To Plate and ServePlace a disk of Brie in the center of each of 2 small plates. Place 3 scallops around each round of Brie. Pour half the ruby port reduction atop each portion of scallops and Brie. Serve immediately. |
