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

1. 1

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

2. 2

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

3. 3

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

4. 4

   Heat a saute pan to high heat with olive oil

5. 5

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

6. 6

   Place pan with scallops in 450F for three minutes

7. 7

   Whisk butter into teriyaki wine sauce till smooth

8. 8

   Place scallops on plate with avocado grape salad

* Per serving · 4 servings · Values may vary.

No additional tips available.