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

Name: Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

574 kcal

Calories

9 g

Protein

39 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.40 · ~€1.35/serving

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