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

A very tasty and simple recipe!



Adjust Servings

Recipe CategoriesFish & Seafood


Sea Scallops

24eachLarge sea scallops, mussels removed
1⁄4CupSweet butter, softened
1Pinchsalt, to taste
1PinchWhite pepper, to taste

Port Wine Reduction

4CupPort wine
2TablespoonRaspberry vinegar


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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