Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce
Ready in 45 minutes, for 4 servings
Gluten free
INGREDIENTS:
- red wine
- sauce
EQUIPMENT:
- sauce pan
1) In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy)
INGREDIENTS:
- teriyaki sauce
2) Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm
INGREDIENTS:
- salt and pepper
- champagne
- avocado
- grapes
3) Cube avocado and mix with champagne grapes, salt and pepper to taste
INGREDIENTS:
- olive oil
EQUIPMENT:
- frying pan
4) Heat a saute pan to high heat with olive oil
INGREDIENTS:
- salt and pepper
- scallops
5) Salt and pepper scallops and sear on each side for 3 minutes
INGREDIENTS:
- scallops
EQUIPMENT:
- frying pan
6) Place pan with scallops in 450F for three minutes
INGREDIENTS:
- butter
- sauce
- wine
EQUIPMENT:
- whisk
7) Whisk butter into teriyaki wine sauce till smooth
INGREDIENTS:
- scallops
- avocado
- grapes
8) Place scallops on plate with avocado grape salad
INGREDIENTS:
- sauce
9) With a spoon gently place sauce around entree