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

Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 4 servings with 574 calories, 9g of protein, and 39g of fat each. For $3.93 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for new year eve. 2 people found this recipe to be tasty and satisfying. If you have avocado, cabernet, u10 maine diver scallops, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. It is brought to you by Foodista. With a spoonacular score of 51%, this dish is solid. Try Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor, Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, and Seared Diver Scallops with Bacon and Whole Grain Mustard Rub for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy)
2. Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm
3. Cube avocado and mix with champagne grapes, salt and pepper to taste
4. Heat a saute pan to high heat with olive oil
5. Salt and pepper scallops and sear on each side for 3 minutes
6. Place pan with scallops in 450F for three minutes
7. Whisk butter into teriyaki wine sauce till smooth
8. Place scallops on plate with avocado grape salad
9. With a spoon gently place sauce around entree

 

Step by step:

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

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

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

4. Heat a saute pan to high heat with olive oil

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

6. Place pan with scallops in 450F for three minutes

7. Whisk butter into teriyaki wine sauce till smooth

8. Place scallops on plate with avocado grape salad

9. With a spoon gently place sauce around entree

Nutrition Information:

covered percent of daily need