Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 17 Points
Cuisine
- Japanese
- Asian
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
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