Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce

⏱ 45 min · 🍽️ 4 Portionen · 🧂 8 Zutaten

Zutaten

  • 3 Avocado
  • 2 cups Cabernet
  • 2 cups Champagne Grapes (cut in half)
  • 1 Tablespoon Maui Maid Teriyaki
  • Olive Oil
  • Salt/Pepper to taste
  • 12 U10 (size) Fresh Maine Diver Scallops
  • 1 tablespoon unsalted butter

Zubereitung

  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
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Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce
📖 Foodista
gluten freeprimalpescatarian

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.

⏱

Kochzeit

45 min

🍽️

Portionen

4

🧂

Zutaten

8

Original ansehen ↗

Nährwerte

pro Portion

574 kcal

Kalorien

9 g

Eiweiß

39 g

Fett

31 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~5,40 € · ~1,35 €/Portion

Zubereitung

  1. 1

    In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy)

  2. 2

    Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm

  3. 3

    Cube avocado and mix with champagne grapes, salt and pepper to taste

  4. 4

    Heat a saute pan to high heat with olive oil

  5. 5

    Salt and pepper scallops and sear on each side for 3 minutes

  6. 6

    Place pan with scallops in 450F for three minutes

  7. 7

    Whisk butter into teriyaki wine sauce till smooth

  8. 8

    Place scallops on plate with avocado grape salad

  9. 9

    With a spoon gently place sauce around entree

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