Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce
The recipe Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce could satisfy your Japanese craving in approximately 45 minutes. This recipe serves 4. One portion of this dish contains around 9g of protein, 39g of fat, and a total of 574 calories.
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 avocado
- 2 cups cabernet
- 2 cups champagne grapes
- 1 Tablespoon maui maid teriyaki
- 4 servings olive oil
- 4 servings salt/pepper
- 12 u10 maine diver scallops
- 1 tablespoon butter
Instructions
- 1
In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy)
- 2
Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm
- 3
Cube avocado and mix with champagne grapes, salt and pepper to taste
- 4
Heat a saute pan to high heat with olive oil
- 5
Salt and pepper scallops and sear on each side for 3 minutes
- 6
Place pan with scallops in 450F for three minutes
- 7
Whisk butter into teriyaki wine sauce till smooth
- 8
Place scallops on plate with avocado grape salad
- 9
With a spoon gently place sauce around entree