Pan Seared Fresh Maine Diver Scallops with Creamy Avocado Champagne Grape Salad and Teriyaki Cabernet Butter Sauce
Ingredients
12 U10 (size) Fresh Maine Diver Scallops
3 Avocado
1 Teaspoon Olive Oil
2 Cups Champagne Grapes (cut in half)
2 cups Cabernet
1 Tablespoon Butter
1 Tablespoon Maui Maid Teriyaki
Salt/Pepper to taste
Preparation
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
.
About
Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. We love the way the creaminess of the avocado, the bright pop of the grapes & the umami of the teriyaki works to elevate the scallops.
Yield:
Serves Four
Added:
Thursday, February 28, 2013 - 2:28pm
