Summary

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. For $3.93 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires avocado, u10 maine diver scallops, olive oil, and maui maid teriyaki. Only a few people really liked this hor d'oeuvre. It will be a hit at your new year eve event. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free, primal, and pescatarian diet. With a spoonacular score of 46%, this dish is pretty good. Similar recipes include Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor, and Wok Seared Scallops In Teriyaki Tabasco Butter Sauce.

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

Ingredients

• 1 Avocado
• 2 Cabernet
• 3 Champagne Grapes (cut in half)
• 4 Maui Maid Teriyaki
• 5 Olive Oil
• 6 Salt/Pepper to taste
• 7 U10 (size) Fresh Maine Diver Scallops
• 8 unsalted butter

Directions

• 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