Start with the sauce. Melt butter in a sauce pot. Add shallots. Cook on medium low stirring often until shallots start to brown. Add garlic. Cook a couple more minutes.

Meanwhile lay scallops out on paper towels. Pat dry. Sprinkle with salt, pepper, and paprika.

Add port wine to the shallots. Bring to a simmer. Let reduce a little.

After the alcohol cooks out of the wine, add rest of sauce ingredients. Simmer until sauce reduces to under a cup of liquid. Stir often.

When scallops are air dried, lay seasoning side down on a plate. Sprinkle again.

Heat oil in a good fry pan until very hot. Almost smoking. Carefully with tongs, lay scallops in pan. This is why it is important for them to be dry.

Let brown, flip over and brown other side. You want them to come out medium rare.

While shallots are cooking, mix a slurry of corn starch and cold water. Add to reduced sauce slowly, stirring constantly, until you reach your desired consistency. I let it thicken until it barely dripped off of a spoon.

Plate scallops immediately after done. Pour desired amount of sauce over. Garnish with lemon slices and a sprig of dill. Enjoy.