Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
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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