Pan Reduction Sauces

[johnjohn]

I like to sear shrimp or scallops and make a reduction sauce with the fond left on the bottom of the pan. I have two that I make fairly often, but would like to add a few more to my list of favorite easy weeknight meals. One is a basic white wine, butter, garlic and caper the other is an asian inspired one with soy, mirin, honey, sesame oil, and green onion. Any other favorites out there?

[Okbrewer]

I like to do seared scallops and a piri piri sauce! The sweet scallops and the heat from the pepper sauce seem to go well together. Great appetizer! Wash 'em down with something like New Belgium's Blue Paddle Pils!

Bob R in OKC

[scubadoo97]

I make a "firecracker" shrimp that my daughter loves. After searing the shrimp in a little butter/oil mixture I added Tabasco and finish with a little cream and butter.

I made a similar dish with shrimp but I had some homemade salsa that I fried and also finished with a little cream. This came out better than anticipated

[Corinna Dunne]

If you add a bit of curry powder (just for a subtle hint) to your reduction sauce it is surprisingly good. In fact, it's good with any white fish.

[Carrot Top]

Handful of fresh chopped basil or equivalent dry, freshly ground black pepper, pernod, hint of tomato paste, lemon juice.

Lick pan.

(Just not right away)

[Magictofu]

Not a pan sauce but as easy: chive oil... especially good with scallops wrapped in prociutto... This dish has that slight kitch side that insures against too much of a chichi look.

[Lisa1349]

Make your regular wine reduction sauce substituting dry vermouth for your usual variety. Or, deglaze with apple cider vinegar and swirl in lots of butter for a buerre blanc style sauce.

[Octaveman]

I've done a lemon/caper sauce with garlic, shallot, pinch paprika, micro pinch cayenne, wine, fish or lobster stock. I like to add slivers of mushroom too. You can also sub orange for the lemon juice and chipotle for the cayenne for an additional twist.

HERE is a recipe for scallops with coriander butter that sounds good to me. This is going to be tried the next time I get scallops.

[k43]

I put a little Old Bay in the cooking liquid -- only about 1/2 a teaspoon to avoid overpowering the delicate flavor of shrimp. When the sauce is reduced, the Old Bay greatly improves the flavor.

[GTO]

If you can get hold of it, you could try reducing some Ginger Wine with some crumbled cashews or walnuts.