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

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

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

45 minutes

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Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   17 Points
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Cuisine
  • Japanese
  • Asian
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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

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

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

Heat a saute pan to high heat with olive oil

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

Place pan with scallops in 450F for three minutes

Whisk butter into teriyaki wine sauce till smooth

Place scallops on plate with avocado grape salad

With a spoon gently place sauce around entree

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