Pan seared fresh maine diver scallops creamy avocado champagne grape salad teriyaki cabernet butter sauce

Name: Pan seared fresh maine diver scallops creamy avocado champagne grape salad teriyaki cabernet butter sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 3 avocado; 480 ml cabernet sauvignon wine; 302 g red grapes; 1 Tbsp sweet onion; 4 servings olive oil; 4 servings salt and pepper; 12 sea scallops; 1 Tbsp unsalted butter

Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce is a Japanese-inspired dish perfect for a gluten-free, primal, and pescatarian diet. It is best served at a New Year's Eve event and covers 17% of your daily vitamins and minerals. This recipe includes avocado, u10 Maine diver scallops, and a teriyaki cabernet butter sauce.

Ingredients

avocado

cabernet sauvignon wine

480 ml

red grapes

302 g

sweet onion

1 Tbsp

olive oil

4 servings

salt and pepper

4 servings

sea scallops

unsalted butter

1 Tbsp

Method

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

Nutrition:

573 kcal

Carbs

31 g

Fat

39 g

Protein

9 g

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